BEEF PLATE BNLS YAKINIKU 15

The Yakiniku Plate Eye is removed from the short plate by measuring 5" to 6" from the outside edge of the navel and making a cut parallel to the Rib break. The Brisket end and Flank end are squared. Yakiniku plate length will be 13" – 15" with a minimum average thickness of 1/2". Surface fat is trimmed to an average 1/4" thickness; the fat overlying the Navel Eye will be an average 1/8" in thickness. The belly is trimmed to expose a minimum of approximately 50% lean. Seam and flake fat is trimmed even with the lean.