Arrachera is the traditional name in Mexico. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
Free. Roughly monthly. No tracking pixels.