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  2. Skirt steak - Wikipedia

    en.wikipedia.org/wiki/Skirt_steak

    By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. 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.

  3. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...

  4. How to Cut Steak Against the Grain — and Why It Matters - AOL

    www.aol.com/cut-steak-against-grain-why...

    It’s also why you can cook a perfectly seared, restaurant-worthy steak and still end up with a tough, chewy mouthful. Here’s how to slice against the grain so your hard work doesn’t go to waste.

  5. Beef plate - Wikipedia

    en.wikipedia.org/wiki/Beef_plate

    Skirt steak Arrachera, a popular Mexican dish that is tenderized and/or marinated, then grilled Marinated raw hanger steak, showing the grain of the muscle and the tough central membrane. Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty ...

  6. Don't Break The 6 Golden Rules Of Marinating Steak

    www.aol.com/dont-break-6-golden-rules-201100685.html

    They’re thin and tough, like a flank or a skirt steak. They are lean without the benefit of fat marbled throughout to add flavor, like a sirloin tip. Or they’re laden with a ton of connective ...

  7. 16 Types of Steak All Home Cooks Should Know - AOL

    www.aol.com/lifestyle/16-types-steak-home-cooks...

    Flank steak is a lot like skirt steak but with a few key differences. It’s usually thicker and wider with clean-cut edges, and it comes from the rear-end of the cow’s belly.

  8. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    Outside skirt steak A steak made from the diaphragm. Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender. Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank.

  9. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...

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