Plate cut

The Plate cut is taken from the lower belly of the veal and is known for its rich flavor due to its high content of interlaced fat. This cut combines intense taste with a firm texture, making it perfect for a wide range of uses including grilling, mincing, or slow cooking.

Key Features:

• Rich in juices and fat, giving a deep flavor and moist texture when cooked.
• Perfect for mincing, making it ideal for gourmet burgers or high-quality ground meat.
• Excellent for slow cooking, adding a rich and hearty taste to soups and stews.
• Versatile use: can be prepared as Skirt Steak or sliced as Short Ribs.

Best Cooking Methods:

• Slow cooking on low heat: Ideal for tender meat and deep flavor, especially in soups or stews.
• Grilling after proper marination: Adds a smoky flavor and a crispy crust, especially when used as thin slices.
• Quick frying or searing: When cut into strips, it's great for stir-fries or hot sandwiches.

Cooking Tip:
Due to its high fat content, it’s recommended to marinate the cut in advance and let it rest before cooking. It’s best cooked to medium or slow temperatures to enhance both texture and flavor.