What is Arrachera called in the United States?

In the United States, Arrachera is known as Skirt steak.

What is Arrachera called in the United Kingdom?

In the United Kingdom, Arrachera is known as Skirt steak.

What is Arrachera called in Argentina?

In Argentina, Arrachera is known as Entraña.

What is Arrachera called in France?

In France, Arrachera is known as Hampe.

What is Arrachera called in Spain?

In Spain, Arrachera is known as Entraña.

What is Arrachera called in Brazil?

In Brazil, Arrachera is known as Fraldão.

What is Arrachera called in Italy?

In Italy, Arrachera is known as Diaframma.

What is Arrachera called in Germany?

In Germany, Arrachera is known as Kronfleisch.

What part of the beef does Arrachera come from?

Arrachera comes from the Plate section of the beef.

Arrachera

Beef · Plate

Grill

Also called

🇺🇸🇬🇧Skirt steak🇦🇷🇪🇸Entraña🇫🇷Hampe🇧🇷Fraldão🇮🇹Diaframma🇩🇪Kronfleisch

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 skirt — with the outside being more tender. It absorbs marinades well and cooks quickly over very high heat. It is the traditional cut for fajitas and tacos.

Names by country

Country	Name	Notes
🇺🇸United States	Skirt steak
🇬🇧United Kingdom	Skirt steak
🇲🇽Mexico	Arracheraprimary	Almost always sold pre-marinated in Mexico, the definitive taco and fajita cut
🇦🇷Argentina	Entraña	A prized asado cut in Argentina, typically grilled quickly over high heat
🇫🇷France	Hampe
🇪🇸Spain	Entraña
🇧🇷Brazil	Fraldão
🇮🇹Italy	Diaframma
🇩🇪Germany	Kronfleisch	Inner skirt; 'Saumfleisch' is the outer skirt — both are diaphragm muscles.

Similar cuts

Ongletapproximate

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.

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Bavette d'aloyauapproximate

Both are intensely flavored, fibrous cuts used similarly in bistro and taquería cooking, but bavette is from the flank while skirt is the diaphragm muscle.

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Faldaapproximate

Both are thin, flat cuts from the plate/flank area used in similar long-cooked Mexican preparations; skirt steak is the diaphragm muscle with more intense flavor, falda is the plate muscle and slightly milder.

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Vacioapproximate

Both are flat, fibrous cuts from the belly area suited to marinating and slicing thinly, but flank is leaner and milder while skirt has more fat and a more intense flavour.

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