The flank, skirt, tri-tip, and hanger steaks used to be called “butcher cuts” and were destined for the hamburger grinder. Not any more.
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a
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Read the Hanger steak at COSTCO? discussion from the Chowhound food community.
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The breast and flank yield an assortment of cuts, including the flank steak, skirt steak, hanger steak, brisket, and short ribs.
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