plate primal · United States
In North Macedonia, 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 | → | Крваво |
| medium rare | Medium rare | → | Слабо печено |
| medium | Medium | → | Средно печено |
| well done | Well done | → | Добро печено |
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 United States maps to canonical short plate (plate: Belly area, below the rib section). In North Macedonia, 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.