The plate steak originates from the navel end of the brisket. It is called plate 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 flavoured piece of meat. This piece of meat is traditionally roasted or stewed. It can also be prepared slowly over coals with coarse salt and pepper.

Allergens: Produced in a factory that uses products which contain Soya, Nuts, Eggs, Cows Milk, Wheat, Gluten and Sulphites.

Weight

0.250