Origin: USA

American Boneless Beef Short Plate – also known as Beef Navel – is a richly marbled, flavorful cut taken from the lower section of the rib cage, just below the rib primal. Known for its balance of meat and fat, it delivers exceptional tenderness when cooked low and slow, but can also be transformed into bold, savory dishes with quicker preparations.

This cut is popular for making homemade pastrami, corned beef, and beef bacon, thanks to its perfect fat-to-meat ratio. It’s also excellent for slow-braised stews, BBQ smoking, grilling, or roasting, where its natural marbling renders into juicy, melt-in-your-mouth bites. In Asian and Latin American cuisine, it’s often sliced thin for stir-fries, tacos, or asado-style grilling.

Whether you’re a pitmaster, charcuterie enthusiast, or home cook looking for robust beef flavor, the boneless beef short plate offers a versatile base for both traditional and creative recipes.