 American beef cuts | |
| Type | Beef steak |
|---|---|
Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.[1][2][3]
It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon.[citation needed]
The beef navel is the ventral part of the plate, and it is commonly used to make pastrami.
The remainder is usually used for ground beef.
References
[edit]- ^ "Beef Plate & Flank Cuts". MeatShop101. Archived from the original on 2015-05-14. Retrieved 2015-09-17.
- ^ Virginia Willis (23 March 2011). Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. Potter/TenSpeed/Harmony. pp. 215–. ISBN 978-1-60774-134-3.
- ^ "Grilled Skirt Steak with Roasted Corn Salad". TABASCO.com. Retrieved 2015-09-17.
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction