Short plate at 95 degrees: Niku udon

Fatty enough that it wants fierce heat and a short time. The flame doing the seasoning is the point of this cut. Outside skirt and short rib plate are different muscles — confirm before paying ribeye prices. Look for a cross-section where fat and lean stack in clear layers rather than one thick fat seam.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Niku udon.” Use 95 degrees and 95 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Short plate to 95 degrees and serve it as “Niku udon.” The other figure to watch is 95. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.

Cook Short plate to 95 degrees and serve it as “Niku udon.” The other figure to watch is 95. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.