Skirt steak actually comes from the diaphragm of the cow. It is highly marbled with fat, making it moist and flavorful when cooked rare and sliced across the grain. The grain of the skirt steak runs across its width whereas the grain of flank steak runs its length.
is the long and flat piece of meat that comes from the cow’s diaphragm muscle. Since it’s marbled with fat, it has tremendous flavor. Skirt steak is a favorite cut for Fajita’s.
is generally leaner and more tender than a skirt steak. It’s ideal for marinating, but if overcooked becomes tough.
also part of the diaphragm,
hangs between the rib and loin of the cow.
This cut is becoming increasingly popular for it’s flavor. It’s generally a tender cut and is great for marinating and quick grilling. I remember my father, a butcher all of his life, would call this cut of meat the "butcher's steak" because butchers
would keep it for themselves rather than sell it!