Plate / navel

Jevi’s notes

Short ribs, hanger and skirts all come from the plate, so ask for them by name. Otherwise braise or smoke it.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 4 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~200°F (texture/plan) · rest 20 min
  Est. cook: ~290 min for 4 lb
• Smoke (grill) · pit 250°F · pull ~200°F (texture/plan) · rest 45 min
  Est. cook: ~340 min for 4 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.