Beef Cuts

What the plate gets wrong

The picture was generated, and these are its errors of fact, checked against the kitchen and the Lexicon. Read the plate with them.

• On the animal prints “Fore Shank drawn in the body wall between Brisket and Short Plate, under the Rib”. The fore shank is the lower front leg, below the chuck and in front of the brisket, and the space behind the brisket under the ribs is the front of the short plate. The shank is the leg that carries the animal, as the app's Shank card teaches, and no leg sits in the body wall where the map puts it.
• Short Rib prints “Short Ribs (Braised) and Short Rib (Grilled, Braised) in one panel”. Short ribs are one cut printed twice, so list them once, braised as the English cut in thick blocks and grilled as the flanken cut sawn thin across the bones. The same cut appears under a singular and a plural name in the Short Plate panel, and the Lexicon already teaches the real split as English cut for braising and flanken for fast grilling.
• Hanger Steak prints “Hanger Steak (Grilled) listed under Flank”. Hanger steak belongs with skirt in the short plate, not the flank, since it is the thick central pillar of the diaphragm hanging from the last rib, one per animal. The app's Hanger Steak card places it on the diaphragm between the last rib and the loin and its Skirt Steak card places the diaphragm in the plate, so the plate has moved a plate cut into the flank panel.