Also called
🇺🇸🇬🇧Beef plate🇵🇹🇧🇷Prato🇮🇹Pancia anteriore🇩🇪Querrippe (Falda)
Falda is a flat, thin cut from the short plate primal, the area between the brisket and the flank. It is a tough, well-worked muscle with deep beefy flavor and significant connective tissue that breaks down into richness during long cooking. In Mexico it is a staple of caldo de res, birria, and cocido — dishes where the cut simmers for hours. It is sold bone-in or boneless depending on the butcher. Outside Mexico the cut is less common under this name but corresponds broadly to the beef plate or short plate found in American and European butchery.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Beef plate | Short plate primal; less common in retail |
| 🇬🇧United Kingdom | Beef plate | |
| 🇲🇽Mexico | Faldaprimary | Staple cut for caldo de res, birria, and cocido |
| 🇦🇷Argentina | Falda | |
| 🇪🇸Spain | Falda | |
| 🇵🇹Portugal | Prato | |
| 🇧🇷Brazil | Prato | |
| 🇮🇹Italy | Pancia anteriore | Mexican 'falda' is from the short plate; closest Italian equivalent is the front pancia/punta di petto area. |
| 🇩🇪Germany | Querrippe (Falda) | Mexican 'falda' has no direct German cut name; closest is the Querrippe-and-Brustkern area. |
Free Falda reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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