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ArracheravsFalda

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both are thin, flat cuts from the plate/flank area used in similar long-cooked Mexican preparations; skirt steak is the diaphragm muscle with more intense flavor, falda is the plate muscle and slightly milder.

Arrachera
Beef · Plate

Skirt steak is the diaphragm muscle, one of the most flavorful cuts on the animal with a pronounced beefy taste and coarse texture. It comes in two versions — inside and outside…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Falda
Beef · Plate

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…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryArracheraFalda
🇺🇸United StatesSkirt steakBeef plate
🇬🇧United KingdomSkirt steakBeef plate
🇫🇷FranceHampe—
🇪🇸SpainEntrañaFalda
🇦🇷ArgentinaEntrañaFalda
🇲🇽MexicoArracheraFalda
🇵🇹Portugal—Prato
🇧🇷BrazilFraldãoPrato
🇮🇹ItalyDiaframmaPancia anteriore
🇩🇪GermanyKronfleischQuerrippe (Falda)

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