CarneAtlas

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.

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
🇵🇹Portugal—Fraldão
🇧🇷BrazilFraldão—
🇮🇹ItalyDiaframmaLombatello
🇩🇪GermanyKronfleischNierenzapfen

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