CarneAtlas

ArracheravsFalda

beef · Approximate equivalent

Neighbours on the belly: arrachera is the outside skirt, from the diaphragm; falda is the flank behind it. Arrachera is richer and more tender, and is grilled; falda is usually simmered or shredded.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open ArracheraOpen FaldaSee substitutes
Raw Arrachera — Beef Plate cut
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…

Buy Arrachera →

Skirt steak (arrachera)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Falda — Beef Flank cut
Falda
Beef · Flank

Falda is what Mexican butchers call the beef flank — the long, flat muscles of the belly wall behind the ribs; the official SAGARPA buyer's guide lists it as aldilla. It is lean,…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Arrachera and Falda together in your notebook.

Names by country

CountryArracheraFalda
🇺🇸United StatesSkirt steakFlank steak
🇬🇧United KingdomSkirt steakFlank
🇫🇷FranceHampe—
🇪🇸SpainEntraña—
🇦🇷ArgentinaEntraña—
🇲🇽MexicoArracheraFalda
🇧🇷BrazilEntranha—
🇮🇹ItalyDiaframma—
🇩🇪GermanyKronfleisch—

Would you know it at the counter?

Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.

Play today’s puzzle