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ArracheravsOnglet

beef · Approximate equivalent

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

Both are flavourful, coarse-grained cuts from the plate/diaphragm area that benefit from high heat and slicing against the grain, but the hanger is a single thicker muscle while the skirt is thinner and wider.

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 OngletSee substitutes
Keep this comparisonSave Arrachera and Onglet together for shopping, cooking notes, and future reference.
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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Onglet
Beef · Plate

The hanger steak is a single thick muscle that hangs between the rib and the loin, attached to the diaphragm. It has a rich, mineral, intensely beefy flavor and a loose, coarse…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryArracheraOnglet
🇺🇸United StatesSkirt steakHanger steak
🇬🇧United KingdomSkirt steakOnglet
🇫🇷FranceHampeOnglet
🇪🇸SpainEntrañaSolomillo de pecho
🇦🇷ArgentinaEntrañaEntraña fina
🇲🇽MexicoArracheraArrachera de res
🇵🇹PortugalFraldão
🇧🇷BrazilFraldão
🇮🇹ItalyDiaframmaLombatello
🇩🇪GermanyKronfleischNierenzapfen

A useful tool for both cuts

$$$ · picanha, steaks, skewers, and general charcoal grilling

Weber Original Kettle Premium 22-Inch Charcoal Grill

High-heat grilling, simple indirect cooks, steak, picanha, and burgers.

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