CarneAtlas

ArracheravsOnglet

beef · Approximate equivalent

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
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…

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Skirt steak (arrachera)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Onglet — Beef Plate cut
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
Keep Arrachera and Onglet together in your notebook.

Names by country

CountryArracheraOnglet
🇺🇸United StatesSkirt steakHanger steak
🇬🇧United KingdomSkirt steakOnglet
🇫🇷FranceHampeOnglet
🇪🇸SpainEntrañaSolomillo de pulmón
🇦🇷ArgentinaEntrañaEntraña gruesa
🇲🇽MexicoArrachera—
🇧🇷BrazilEntranha—
🇮🇹ItalyDiaframmaLombatello
🇩🇪GermanyKronfleischNierenzapfen

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