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Skirt Steak

Also indexed as:Hanger Steak
Skirt Steak: Main Image

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Buying Tips

Look for skirt steak that has a clear, red color. The normal color of beef is purplish-red, but it takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed skirt tip steak also shows this purplish color. Packaged skirt steak should be cold and the packaging should be free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy the meat before or on that date.


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 2017.