Tool·Lifes /Meat Atlas
Apps
Explore Search
BEEF · Cut · Compare

Short plate vs Flank

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

Short plateFlank
Tenderness 58 54
Marbling 80 66
Umami 88 86
Price 64 60

Short plate

Short rib · plat de côtes · costillar

The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.

High heatCrisp outside, soft inside

Look for a cross-section where fat and lean stack in clear layers rather than one thick fat seam.

Explore →

Flank

Bavette · vacío · Flanksteak

Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.

High heat, briefMedium

The grain should run clearly in one direction, and the silverskin should already be trimmed away.

Explore →

Which one to buy

  • Better forShort plate : Flank
  • GrillingAbout the same95 : 88
  • BraisingShort plate50 : —
  • Stir-fryFlank— : 70
  • FajitasFlank— : 65

Other comparisons

→Chuck vs Brisket→Chuck vs Shank→Chuck vs Head & cheek→Ribeye vs Striploin→Ribeye vs Short plate→Ribeye vs Sirloin→Striploin vs Sirloin→Striploin vs Flank

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.