In the American system of primal beef cuts, the plate is a cut from the front belly of the cow, situated below the rib cut and between the brisket and flank. This cut is known for being quite fatty, which lends itself to certain types of cooking methods.

The plate cut contains a good deal of tough connective tissue, so it is typically cooked with slow, moist-heat methods to tenderize the meat and render the fat. It can also be used in dishes where the fat content adds flavor, such as in ground beef for burgers.

Some of the specific cuts that come from the plate include short ribs, skirt steak, and the hanger steak.