Flank, skirt, and hanger are three (technically 4 if you count inside and outside skirt) different cuts. Skirt comes from the short plate, flank comes from the flank, and hanger comes from the diaphragm between the rib and the loin.
It is true that skirt and flank can be used almost entirely interchangeably, but they’re different.
I’m concerned that they’re grinding the whole chuck. Chuck eye steaks are good. I see no mention of skirt steaks or hanger steaks either.
I see leather and stock has been mentioned, but not marrow yet. There’s some tasty marrow there.
Flank steak is skirt/hanger.
Flank, skirt, and hanger are three (technically 4 if you count inside and outside skirt) different cuts. Skirt comes from the short plate, flank comes from the flank, and hanger comes from the diaphragm between the rib and the loin.
It is true that skirt and flank can be used almost entirely interchangeably, but they’re different.
Huh, TIL. They’re all tasty to me!
Damn right they are!!