CarneAtlas

OngletvsVacio

beef · Approximate equivalent

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

Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.

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
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Vacio
Beef · Flank

Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryOngletVacio
🇺🇸United StatesHanger steakFlank steak
🇬🇧United KingdomOngletFlank steak
🇫🇷FranceOngletBavette de flanchet
🇪🇸SpainSolomillo de pechoVacío
🇦🇷ArgentinaEntraña finaVacio
🇲🇽MexicoArrachera de resArrachera exterior
🇵🇹PortugalFraldãoVazio
🇧🇷Brazil—Fraldinha
🇮🇹ItalyLombatelloPancia di manzo
🇩🇪GermanyNierenzapfenBauchlappen

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