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121e Beef Plate Outside Skirt (Skinned)

121e Beef Plate Outside Skirt (Skinned)
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This cut is generated from 121C outside skirt after removal of the thin membrane covering both sides of this cut.

121d Beef Plate, Inside Skirt

121d Beef Plate, Inside Skirt
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This cut is the lumbar portion of the diaphragm. It is thick muscle (Transversus abdominis) and looks similar to, but wider and bigger, than the outside skirt. It is usually offered as membrane or skin off and is practically free of fat.

121c Beef Plate, Outside Skirt

121c Beef Plate, Outside Skirt
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This cut is the costal muscular portion of the diaphragm. It is a thin, rectangular, slightly dark, and coarse muscle. It is situated across the ribs which extend from the end of the brisket to the lumbar bone. A thin membrane covers the lean.

121b Beef Plate, Pso Short Plate Eye (Yakiniku)

121b Beef Plate, Pso Short Plate Eye (Yakiniku)
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This cut is generated from super pastrami after removal of fat layers and other muscles covering the eye of the short plate.

121b Beef Plate, Pso Super Pastrami (Karubi)

121b Beef Plate, Pso Super Pastrami (Karubi)

This cut is generated from bone-in short plate (121) after removal of all bones and associated cartilages. Rose meat (Cutaneous trunci), the thin red meat covering the external surface of the plate, is removed. The fat layer on the interior side of carcass is trimmed, exposing lean tissue.

121 Beef Plate, Short Plate Bone-In

121 Beef Plate, Short Plate Bone-In

The cutting line of this cut is the same as that of primal plate. There are seven ribs (6th-12th) present. Diaphragm may or may not be attached.