Types of Plate Steak
Hanging Tender Steak
Also known as the Butcher's Cut. This Diaphram Cut taken From the Muscle attached to the last Rib, is very Fiberous and Similar to the Skirt Steak in Texture and Bite. Best when Cooked to a Medium Doneness or Less
Optimum Wet Aging 14-28 Days
Outer Skirt Steak
This Diaphram Cut of Meat is Very Fiberious in Texture. It's Appearance is Long and Flat and Prized for It's Robust Flavor. Best Cooked to a Medium Doness or Less
Optimum Wet Aging 21-28 Days
3-Bone Short Rib
This 3-Bone Short Rib comes from the Bottom Section of the Rib Bones from the Plate Section of the Animal. Rich in Flavor and Well Marbled. The Best Cooking Method is Braising, then Grilling
Optimum Wet Aging 21-28 Days
Thanks to Linz for help in creating these informational pages on Steak.
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