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The hanger steak has historically been more popular in mainland Europe than in English-speaking countries. In French it is known as the onglet and is often prepared by cutting the lobes in two of three flaps along the centerline, in a manner similar to a butterfly cut.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank, and hanger steak. It has similar cooking properties. In the United States, the North American Meat Processors Association (NAMP) classifies all skirts steaks NAMP 121. [1]
Hanger Steak Andrei lakhniuk/Getty Images Hanger steak—which comes from the plate, or upper belly, of the cow—has a ton of beefy flavor (some say it tastes mineral-y) and a loose texture that ...
The plate includes the hanger steak and skirt steak (both of which are great for grilling or searing), along with the short ribs (which can be braised or slow cooked). Short Loin Ralph Smith
The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate and is commonly used to make pastrami ...
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