Skirt steak Arrachera, a popular Mexican dish that is tenderized and/or marinated, then grilled.
Marinated raw hanger steak, showing the grain of the muscle and the tough central membrane.

Beef plate (also known as the short plate) is a US 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.

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.