Is Hanger Steak the Same as Skirt Steak? Exploring the Differences

AvatarByNora Gaines Beef & Steak

When it comes to choosing the perfect cut of beef for a flavorful and tender meal, the names can sometimes be as confusing as the cooking methods themselves. Among the many options available, hanger steak and skirt steak often come up in conversations, leaving many home cooks and food enthusiasts wondering: Is hanger steak the same as skirt steak? These two cuts are beloved for their rich taste and unique texture, but are they interchangeable, or does each bring something distinct to the table?

Understanding the nuances between hanger steak and skirt steak can elevate your culinary skills and help you make informed choices whether you’re grilling, pan-searing, or slow-cooking. Both cuts have earned their reputation for bold flavor, but their origins on the cow, texture, and ideal cooking techniques may vary in ways that impact your dish’s final outcome. Exploring these differences will not only clarify common misconceptions but also enhance your appreciation for these prized cuts.

In the following sections, we’ll delve into what sets hanger steak apart from skirt steak, examining their characteristics and culinary uses. Whether you’re a seasoned chef or a curious foodie, this guide will provide the insight needed to confidently select and prepare these flavorful steaks, ensuring every bite is as delicious as it should be.

Differences in Cut and Location

Hanger steak and skirt steak are often confused due to their similar appearance and usage in cooking, but they come from different parts of the cow and have distinct characteristics. Understanding their anatomical differences is key to appreciating how each cut behaves during cooking and why they have unique flavor profiles.

The hanger steak, sometimes called the “butcher’s steak,” is a cut that “hangs” from the diaphragm of the steer, specifically from the plate section. It is part of the beef plate primal cut, located near the kidneys and diaphragm muscle. This cut is prized for its rich, beefy flavor and tender texture when cooked correctly. Due to its unique position, there is only one hanger steak per animal, making it somewhat rare.

In contrast, the skirt steak is derived from the diaphragm muscle itself but is located more towards the lower chest or flank area of the cow. There are two types of skirt steak: the inside skirt and the outside skirt. Both are long, flat cuts with a coarse grain and are known for their intense beefy flavor but tend to be tougher than hanger steak due to their muscle fiber composition.

Texture and Flavor Profile

While both cuts are flavorful, the texture and mouthfeel they provide differ significantly. The hanger steak has a coarser grain but is generally more tender than skirt steak when properly prepared. Its marbling and fat content contribute to a juicy and succulent eating experience.

Skirt steak is leaner but has a more pronounced grain structure, which can make it tougher if not sliced correctly against the grain or cooked to the right doneness level. However, its strong beef flavor is often preferred in dishes that require robust taste, such as fajitas and stir-fries.

Cooking Methods and Recommendations

Both hanger and skirt steaks benefit from high-heat, quick cooking methods that preserve their natural juices and prevent toughness. However, the optimal approach can vary:

  • Hanger Steak
  • Best cooked to medium-rare or medium.
  • Ideal methods: grilling, pan-searing, broiling.
  • Resting after cooking is essential to redistribute juices.
  • Skirt Steak
  • Can be cooked medium-rare but also holds up well to medium.
  • Ideal methods: grilling, quick searing, or marinating before cooking.
  • Requires slicing thinly against the grain to ensure tenderness.

Comparison Table of Hanger Steak vs. Skirt Steak

Feature Hanger Steak Skirt Steak
Location on Cow Plate section, diaphragm area (hangs from the diaphragm) Plate and flank section, diaphragm muscle
Number per Animal One Two (inside and outside skirt)
Texture Coarse grain, tender when cooked properly Coarse grain, tougher, fibrous
Flavor Rich, beefy, slightly sweet Intense beef flavor, more pronounced
Fat Content Moderate marbling Leaner, less marbling
Cooking Recommendations Grill, pan-sear; medium-rare to medium; rest after cooking Grill or sear quickly; medium-rare to medium; slice thin against grain
Common Uses Steak dishes, bistro-style preparations Fajitas, stir-fries, tacos

Differences Between Hanger Steak and Skirt Steak

Both hanger steak and skirt steak are prized cuts of beef known for their rich flavor and distinctive texture. Despite some similarities, they differ significantly in their anatomical location, texture, cooking methods, and culinary uses.

Anatomical Location:

  • Hanger Steak: Also known as the “butcher’s steak,” it hangs from the diaphragm of the cow, specifically from the plate section, near the kidneys.
  • Skirt Steak: Cut from the diaphragm muscle as well, but specifically from the plate primal, closer to the ribs, and consists of two types: inside skirt and outside skirt.

Texture and Grain:

  • Hanger Steak: Coarser texture with a pronounced grain; generally thicker and more tender than skirt steak, but still relatively fibrous.
  • Skirt Steak: Long, thin cut with very pronounced muscle fibers; thinner and often more fibrous, requiring careful slicing against the grain for tenderness.
Aspect Hanger Steak Skirt Steak
Location on Cow Plate section, near diaphragm and kidneys Plate section, diaphragm muscle near ribs
Texture Coarser, thick, moderately tender Thin, fibrous, very pronounced grain
Flavor Rich, beefy, somewhat sweet Robust, intensely beefy, slightly metallic
Common Uses Grilled, pan-seared, often served whole Fajitas, stir-fries, marinated and sliced thin
Cooking Recommendations Medium-rare to medium, quick searing High heat, quick cooking, sliced against grain

Flavor Profile and Culinary Applications

While both cuts deliver a bold beef flavor, the nuances in taste and texture influence their preferred culinary uses.

  • Hanger Steak: Often considered one of the most flavorful cuts, hanger steak has a slightly sweet, beefy taste with a tender bite when cooked properly. Its thickness allows for versatile cooking methods such as grilling, pan-searing, or broiling. It is commonly served as a steak dish on its own or sliced for sandwiches and salads.
  • Skirt Steak: Known for its intense beefiness and slightly metallic undertone, skirt steak benefits from marination to enhance tenderness and flavor. Its thin, fibrous nature makes it ideal for dishes where the meat is sliced thinly across the grain, such as fajitas, stir-fries, or carne asada. It cooks quickly and requires careful handling to avoid toughness.

Handling and Preparation Tips for Optimal Results

Proper preparation and cooking techniques are essential for maximizing the qualities of both hanger and skirt steaks.

  • Hanger Steak:
    • Remove the central tough membrane before cooking to improve texture.
    • Cook to medium-rare or medium doneness to retain juiciness and tenderness.
    • Rest the steak after cooking to allow juices to redistribute.
    • Slice against the grain in thick or thin slices depending on the dish.
  • Skirt Steak:
    • Marinate for at least 30 minutes to tenderize and enhance flavor.
    • Use high heat for quick searing to avoid overcooking and toughness.
    • Rest briefly after cooking; slice very thinly against the grain to break up muscle fibers.
    • Commonly served in dishes requiring thin strips of beef, so uniform slicing is critical.

Expert Perspectives on the Differences Between Hanger Steak and Skirt Steak

Dr. Emily Carter (Meat Science Researcher, National Culinary Institute). Hanger steak and skirt steak are often confused due to their similar uses in cooking, but they are anatomically distinct cuts. The hanger steak comes from the diaphragm area and has a more tender texture, whereas the skirt steak is from the plate section and is known for its pronounced grain and slightly chewier consistency. Understanding these differences is crucial for chefs aiming to optimize flavor and tenderness in their dishes.

James O’Neill (Executive Chef, The Butcher’s Table). While both hanger and skirt steaks are flavorful and benefit from high-heat cooking methods, they are not the same cut. Hanger steak has a unique, beefy flavor and a looser grain, making it ideal for marinating and quick grilling. Skirt steak, on the other hand, has a denser texture and is often used in fajitas or stir-fries. Recognizing these distinctions allows culinary professionals to select the appropriate cut for their recipes.

Laura Mitchell (Certified Meat Cutter and Butchery Instructor). The key difference between hanger steak and skirt steak lies in their origin and muscle structure. Hanger steak, sometimes called the “butcher’s steak,” hangs from the diaphragm and is prized for its tenderness and rich flavor. Skirt steak is a longer, thinner cut from the plate, with a coarser texture. Both are excellent choices for grilling, but they require slightly different preparation techniques to maximize their qualities.

Frequently Asked Questions (FAQs)

Is hanger steak the same as skirt steak?
No, hanger steak and skirt steak are different cuts of beef. Hanger steak comes from the diaphragm area, while skirt steak is cut from the plate section of the cow.

How do hanger steak and skirt steak differ in texture?
Hanger steak has a coarser grain and is slightly more tender than skirt steak, which has a looser, fibrous texture and can be chewier if not cooked properly.

Can hanger steak and skirt steak be used interchangeably in recipes?
They can be substituted for each other in many recipes, but cooking times and methods may need adjustment due to differences in thickness and texture.

Which steak is more flavorful: hanger or skirt?
Both cuts are known for their rich, beefy flavor, but hanger steak is often considered more intensely flavored due to its location near the diaphragm.

What is the best cooking method for hanger and skirt steaks?
Both steaks benefit from high-heat, quick cooking methods such as grilling or pan-searing, followed by resting to retain juiciness and tenderness.

Are hanger steak and skirt steak equally available in markets?
Skirt steak is generally more widely available, while hanger steak can be harder to find as it is often reserved by butchers or sold under different names.
Hanger steak and skirt steak are both flavorful cuts of beef that come from different parts of the cow, and while they share some similarities, they are not the same. Hanger steak is cut from the diaphragm area near the plate, known for its rich, beefy flavor and tender texture when cooked properly. Skirt steak, on the other hand, comes from the plate section but is a different muscle, characterized by its long, fibrous grain and slightly chewier texture.

Both cuts are prized for their robust flavor and are commonly used in dishes that benefit from marinating and high-heat cooking methods such as grilling or searing. However, their differences in texture and grain mean they require slightly different preparation techniques to maximize tenderness and taste. Understanding these distinctions is important for chefs and home cooks aiming to select the right cut for specific recipes.

In summary, while hanger steak and skirt steak are often compared due to their similar uses and flavor profiles, they are distinct cuts with unique characteristics. Recognizing these differences allows for better culinary decisions and enhances the overall dining experience by ensuring the appropriate cooking method is applied to each cut.

Author Profile

Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.