Arrachera substitutes

Neighbours on the belly: arrachera is the outside skirt, from the diaphragm; falda is the flank behind it. Arrachera is richer and more tender, and is grilled; falda is usually simmered or shredded.

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.

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.

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.