Meat
Plate
The plate is a short-plate primal under the rib—source of short ribs, skirt, and hanger when fabricated, or sold as a whole for further cutting. It is fatty, flavourful, and rich in connective tissue. Whole plate is more a butcher’s item than a home-cook joint. It is prized as the parent of several high-demand steaks and braising ribs rather than as a single roast. Home cooks usually meet plate as its famous children: short rib, skirt, hanger. Whole-plate smoking exists in some barbecue traditions.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.12 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 68.9 mg
- Sodium 62.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 59.4 g
- Energy 200 kcal
- Water 59.4 g
- Protein 22.8 g
- Fat 11.6 g
- Saturated Fat 5.12 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.49 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 370 mg
- Major Minerals 368 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.49 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Plate of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
US primal charts defined the short plate as the source of skirt, hanger, and plate short ribs.
Rising skirt and short-rib demand made plate fabrication economically central.