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Thread: What *is* Beef Plate, really?

  1. #1
    Sqwertz Guest

    Default What *is* Beef Plate, really?

    I've seen references to it being skirt steak, hanger steak, flank,
    and even brisket. Part of the problem is that probably because
    today's meat cutters are pretty clueless and would rather outright
    lie to customers than admit they don't know or offer to find out.

    I take it plate is a combination of several more popular cuts.
    Which ones?

    I lost my copy of NAMP and IMPS doesn't have a 140. Anybody with
    NAMP care to enlighten me with the common names (not muscle names)?

    I know it's between the brisket and foreshank - that much most sites
    agree on. And probably includes the outside skirt (for that matter,
    what do inside and outside skirts refer to - the inside and the
    outside of the plate?)

    -sw

  2. #2
    Bogbrush Guest

    Default Re: What *is* Beef Plate, really?

    Sqwertz <[email protected]> writes:

    > I've seen references to it being skirt steak, hanger steak, flank,
    > and even brisket. Part of the problem is that probably because
    > today's meat cutters are pretty clueless and would rather outright
    > lie to customers than admit they don't know or offer to find out.


    Where do you get that from? Todays meat cutters, properly trained ones
    and not the clones in Walmart etc, know their stuff as well if not
    better as before. Its called education.

  3. #3
    ImStillMags Guest

    Default Re: What *is* Beef Plate, really?

    On Feb 21, 11:23*am, Sqwertz <swe...@cluemail.compost> wrote:
    > I've seen references to it being skirt steak, hanger steak, flank,
    > and even brisket. *Part of the problem is that probably because
    > today's meat cutters are pretty clueless and would rather outright
    > lie to customers than admit they don't know or offer to find out.
    >
    > I take it plate is a combination of several more popular cuts.
    > Which ones?
    >
    > I lost my copy of NAMP and IMPS doesn't have a 140. *Anybody with
    > NAMP care to enlighten me with the common names (not muscle names)?
    >
    > I know it's between the brisket and foreshank - that much most sites
    > agree on. *And probably includes the outside skirt (for that matter,
    > what do inside and outside skirts refer to - the inside and the
    > outside of the plate?)
    >
    > -sw


    Here's a diagram

    http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

  4. #4
    gloria.p Guest

    Default Re: What *is* Beef Plate, really?

    Bogbrush wrote:
    > Sqwertz <[email protected]> writes:
    >
    >> I've seen references to it being skirt steak, hanger steak, flank,
    >> and even brisket. Part of the problem is that probably because
    >> today's meat cutters are pretty clueless and would rather outright
    >> lie to customers than admit they don't know or offer to find out.

    >
    > Where do you get that from? Todays meat cutters, properly trained ones
    > and not the clones in Walmart etc, know their stuff as well if not
    > better as before. Its called education.




    Have you looked in the back room of a supermarket meat department
    lately? For the most part, no one "cuts" meat. They unwrap it
    from large packages that come from a central warehouse and rewrap it
    in clear plastic in smaller packages. I think in most stores you'd have
    a hard time finding a side of beef, or even a fore- or hind-quarter.
    Many places even get their hamburger preground. Union wages have caused
    the stores to do away with butchers and replace them with part time
    "wrappers".

    gloria p

  5. #5
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 20:50:19 +0100, Bogbrush wrote:

    > Sqwertz <[email protected]> writes:
    >
    >> I've seen references to it being skirt steak, hanger steak, flank,
    >> and even brisket. Part of the problem is that probably because
    >> today's meat cutters are pretty clueless and would rather outright
    >> lie to customers than admit they don't know or offer to find out.

    >
    > Where do you get that from? Todays meat cutters, properly trained ones
    > and not the clones in Walmart etc, know their stuff as well if not
    > better as before. Its called education.


    Bull****. I've heard them lie to customers *all* the time. I know
    a lie when I see them because I happen to more than most of them.
    I've only had them lie to me once in recent years. But I'= wouldn't
    be asking them any questions int he first place. Rather, I'm the
    one who brings them all sorts of mis-marked packages (when not to my
    advantage).

    -sw

  6. #6
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 14:45:14 -0700, gloria.p wrote:

    > Bogbrush wrote:
    >> Sqwertz <[email protected]> writes:
    >>
    >>> I've seen references to it being skirt steak, hanger steak, flank,
    >>> and even brisket. Part of the problem is that probably because
    >>> today's meat cutters are pretty clueless and would rather outright
    >>> lie to customers than admit they don't know or offer to find out.

    >>
    >> Where do you get that from? Todays meat cutters, properly trained ones
    >> and not the clones in Walmart etc, know their stuff as well if not
    >> better as before. Its called education.

    >
    > Have you looked in the back room of a supermarket meat department
    > lately? For the most part, no one "cuts" meat. They unwrap it
    > from large packages that come from a central warehouse and rewrap it
    > in clear plastic in smaller packages. I think in most stores you'd have
    > a hard time finding a side of beef, or even a fore- or hind-quarter.
    > Many places even get their hamburger preground. Union wages have caused
    > the stores to do away with butchers and replace them with part time
    > "wrappers".


    My main grocer gets cryovaced or wax-boxed primal cuts and cut them
    down to size at the store, grinding any trimmings. They have a
    central meat processing facility in San Antonio where they do get
    while sides, supplemented by plenty of case-ready cryovac from the 3
    or 4 major processors (Swift, Farmland, Tyson, Excel)

    -sw

  7. #7
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:

    > Here's a diagram
    >
    > http://culinaryarts.about.com/od/bee...tsofbeef_5.htm


    I know the diagrams. It wouldn't surprise some people to know I
    have a 4' x 7' poster hanging in my dining room.

    -sw

  8. #8
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 20:50:19 +0100, Bogbrush wrote:

    > Sqwertz <[email protected]> writes:
    >
    >> I've seen references to it being skirt steak, hanger steak, flank,
    >> and even brisket. Part of the problem is that probably because
    >> today's meat cutters are pretty clueless and would rather outright
    >> lie to customers than admit they don't know or offer to find out.

    >
    > Where do you get that from? Todays meat cutters, properly trained ones
    > and not the clones in Walmart etc, know their stuff as well if not
    > better as before. Its called education.


    BTW: I forgot to ask your angle on this. I see you didn't know the
    answer to the question. So that would make you a meat cutter, I
    assume?

    -sw

  9. #9
    Dan Abel Guest

    Default Re: What *is* Beef Plate, really?

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
    >
    > > Here's a diagram
    > >
    > > http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

    >
    > I know the diagrams. It wouldn't surprise some people to know I
    > have a 4' x 7' poster hanging in my dining room.


    The only thing that surprises me is that it doesn't take up the whole
    wall!

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  10. #10
    Pierre Guest

    Default Re: What *is* Beef Plate, really?

    On Feb 21, 1:23*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > I've seen references to it being skirt steak, hanger steak, flank,
    > and even brisket. *Part of the problem is that probably because
    > today's meat cutters are pretty clueless and would rather outright
    > lie to customers than admit they don't know or offer to find out.
    >
    > I take it plate is a combination of several more popular cuts.
    > Which ones?
    >
    > I lost my copy of NAMP and IMPS doesn't have a 140. *Anybody with
    > NAMP care to enlighten me with the common names (not muscle names)?
    >
    > I know it's between the brisket and foreshank - that much most sites
    > agree on. *And probably includes the outside skirt (for that matter,
    > what do inside and outside skirts refer to - the inside and the
    > outside of the plate?)
    >
    > -sw


    http://askabutcher.proboards.com/index.cgi
    He might be able to help you.

    Pierre


  11. #11
    Mark Thorson Guest

    Default Re: What *is* Beef Plate, really?

    Dan Abel wrote:
    >
    > In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    > > On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
    > >
    > > > Here's a diagram
    > > >
    > > > http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

    > >
    > > I know the diagrams. It wouldn't surprise some people to know I
    > > have a 4' x 7' poster hanging in my dining room.

    >
    > The only thing that surprises me is that it doesn't take up the whole
    > wall!


    What? He doesn't have the fiberglass full-size
    animal model?

  12. #12
    Nonny Guest

    Default Re: What *is* Beef Plate, really?


    "Pierre" <[email protected]> wrote in message
    news:[email protected]...

    >
    > http://askabutcher.proboards.com/index.cgi
    > He might be able to help you.


    Is this a direct link to Jeffrey Dahlmer?

    --
    Nonny

    ELOQUIDIOT (n) A highly educated, sophisticated,
    and articulate person who has absolutely no clue
    concerning what they are talking about.
    The person is typically a media commentator or politician.



  13. #13
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 15:03:46 -0800, Dan Abel wrote:

    > In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
    >>
    >>> Here's a diagram
    >>>
    >>> http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

    >>
    >> I know the diagrams. It wouldn't surprise some people to know I
    >> have a 4' x 7' poster hanging in my dining room.

    >
    > The only thing that surprises me is that it doesn't take up the whole
    > wall!


    Kandinsky didn't make them that big.

    <http://www.scottzagar.com/arthistory/timelines.php?page=event&e_id=2356>

    Art only a mother could love.

    -sw

  14. #14
    Sqwertz Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 15:09:59 -0800, Mark Thorson wrote:

    > Dan Abel wrote:
    >>
    >> In article <[email protected]>,
    >> Sqwertz <[email protected]> wrote:

    >
    >>> I know the diagrams. It wouldn't surprise some people to know I
    >>> have a 4' x 7' poster hanging in my dining room.

    >>
    >> The only thing that surprises me is that it doesn't take up the whole
    >> wall!

    >
    > What? He doesn't have the fiberglass full-size
    > animal model?


    My doorbell mooos, if that's any consolation.

    -sw

  15. #15
    blake murphy Guest

    Default Re: What *is* Beef Plate, really?

    On Sun, 21 Feb 2010 16:19:28 -0600, Sqwertz wrote:

    > On Sun, 21 Feb 2010 11:57:58 -0800 (PST), ImStillMags wrote:
    >
    >> Here's a diagram
    >>
    >> http://culinaryarts.about.com/od/bee...tsofbeef_5.htm

    >
    > I know the diagrams. It wouldn't surprise some people to know I
    > have a 4' x 7' poster hanging in my dining room.
    >
    > -sw


    <snort>

    your pal,
    blake

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