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Difference between hanger steak, butcher's steak, skirt steak, onglet, etc
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I get different information about these cuts depending on where I look (on the internet), so, once and for all: Is there anyone out there who can provide me with the absolute and total truth about what is what of the following (or if some of them are the same cut):
• Hanger steak
• Skirt steak
• Flank steak
• Butcher's steak
• Flap steak
• Onglet
• And there are probably more...Share thread with others
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#1April 1, 2014
Posts: 2
Discussions: 1
As far as I know:
Hanger steak = hanging tender = butcher's steak = butcher's tenderloin = onglet = a part of the diaphragm that hangs between the last rib and the loin. (i.e. "inside" the animal, between the lungs and the stomach). Better known in France (& Britain?) than in the United States.
Flank steak = a lean, flat cut that's fairly tender and extremely flavorful. Situated far back on the animal's underside (and comes in 2 versions, thick and thin).
Moving forward along the animal's "belly":
Skirt steak = beef plate skirt steak = fajita meat = Philadelphia steak. A flat, relatively superficial muscle. The cut of choice for making fajitas, or for marbled steaks.
And moving even further forward along the animals underside you come to the brisket...
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