The plate steak originates from the Navel end of the Brisket and is called as such as it is the rib plate that is deboned and sliced into portions, much the same as a short rib slice. Extremely good marbling results in a buttery, juicy. rich flavored piece of meat. Remembering this piece of meat is traditionally roasted or stewed. It can also be done slowly over coals with coarse salt and pepper to tail.

The marbling in Grass-fed Wagyu makes it very forgiving. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it medium rare to medium.

Average Weight Per Piece

7 - 8 kg

Beyond Beef Label

Cooking Suggestion





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