plate primal · Canada
In Belgium, this cut is short plate.
About this cut
The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.
| rare | Rare | → | Saignant |
| medium rare | Medium rare | → | À point |
| medium | Medium | → | À point cuit |
| well done | Well done | → | Bien cuit |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“short plate” in Canada maps to canonical short plate (plate: Belly area, below the rib section). In Belgium, look for labels such as short plate. The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.
This information is for educational purposes only and may vary by region or butcher practices.