If you’re used to picking your meat out of a shrink-wrapped array in a cooler case, go ahead and ask questions of the person behind the counter. Top tip: you should always cut against the grain to reduce toughness and make it easier to chew. Because the cut is growing in popularity and there’s only one hanger steak per cow, its price is rising in the butcher’s case accordingly. Easily save as PDF or print for future use. Out of the four cuts of meat featured here today, this is the only one I wouldn’t recommend tearing into without first dosing in a marinade or dry rub. Inside skirt steak is located inside the chest wall of the steer further back than the inside skirt. Skirt steaks are long, skinny, and thin. The result? All authentic pastrami rubs contain ample amounts of, You’ve been slaving away for hours and it’s finally time to slice. Where does skirt steak come from? It’s important to note that there are two types of skirt steaks: inside and outside. While they offer great flavor, they are a little tough to chew. Both cuts are lean compared to steaks like the ribeye or tenderloin and have a pronounced beefy flavor. There’s ribeye, filet mignon, T-bone, sirloin, beef tenderloin, and plenty more. Because it sees a lot of use while the cow is alive, the skirt contains a fair amount of tough muscle fiber, which can give it a pleasant chew when cooked well or turn it into an everlasting gobstopper if poorly prepared. However, there are subtle but crucial differences between each. So, in this article, we’ll be looking at the difference between the skirt and flank steak and the best ways to prepare them. He now likes to spend as much of his free time as possible hunched over a grill, reading about grills, or staring forlornly out of a window as the British weather makes it impossible to use his grill.". We always recommend the meat from Porter Road for their reasonable prices and high quality meat delivered anywhere in the continental United States. We promise not to spam you. Thanks for subscribing! They do take a little more effort to prepare and are a little less forgiving of cooking missteps than your standard ribeye, but they are worth the effort for that amazing beefy flavor and meaty chew. After reading this guide, you’re probably left with a burning question. The average cut weighs around 2 pounds and yields four servings. They work well when cut into strips. **Note** This email might be in your 'Promotions' folder. So I’ll break it down for you, and include an extra cut that’s one of my personal favorites: the flatiron steak. A flat muscle off the shoulder blade, sometimes called a petite tender or a top blade steak, the flatiron has been around for a long time—Cutting up in the Kitchen, a butchery book from the 1970s, includes a description of this cut in its list of beef cuts from the chuck primal. Because the hanger just stabilizes the diaphragm and isn’t involved in moving it, it is a surprisingly tender piece of meat. The flatiron is sometimes referred to as the petite tender or the top blade steak. Also like skirt steak, flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even an at-home Philly cheesesteak. Butchers are more than happy to explain what’s in their case—and offer recommendations on the right cut for your cravings and intended recipes. While all the advice we gave on marinating for the skirt applies just as much to the flank, this cut can be grilled or rolled and stuffed for exceptionally tasty results. Key differences between skirt and flank steak: While the fact that flank steak is a little more tender than skirt steak means it does better on the grill, it is still at its best when marinated. Check your email, and click "Confirm" and well send you a copy of the smoking chart. This is why they work so well in Mexican dishes - they marinate amazingly in spices. SmokedBBQSource is supported by its readers. Skirt steaks are usually less expensive than flanks. The outside variety is from the diaphragm while the inside variety is an abdominal muscle. Both cuts come from the side of the cow. Now that you know what skirt steaks and flank steaks are, let’s go over their key differences. receives a minuscule commission on all purchases made through Amazon links in our posts. Flank and skirt are often used interchangeably, mainly because they are superficially similar and people aren’t sure about the differences between them.