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Skirt steak is also known as the “butcher steak” because it’s rarely found on meat counters—the butcher takes this one home.
Hanger steak is so named because it is part of the diaphragm muscle that hangs between the loin and the ribs. Like skirt steak, hanger steak is a grainy, fatty cut that turns out beautifully if it’s well-marinated before cooking.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.