Skirt steak
Beef steak cut from lower forequarter / From Wikipedia, the free encyclopedia
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For other uses, see Skirt (disambiguation).
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), called skirt or onglet in Britain, a generally similar adjacent cut also from the plate.
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Alternative names | Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx). |
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Type | Plate cut of beef |
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Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter.