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Skirt, Flank & Hanger

Plate & flank

Sketch of Skirt, Flank & Hanger
Sketch for position only

These long, coarse-grained muscles run along the belly and the diaphragm. Skirt is the fajita steak, flank is the London broil, and hanger is the butcher's secret; there's only one per animal.

How to cook it

  • Very hot, very fast. Ninety seconds to two minutes a side. Rare to medium-rare.
  • Slice thin, across the grain, at an angle. This matters more here than anywhere.
  • Skirt and flank love a marinade; hanger is best with salt alone.
  • Tacos, fajitas, steak salad, bánh mì. Anything that wants slices.

Why it's better as Midwestern wagyu

Coarse-grained cuts on a lean animal can be tough. Wagyu marbling runs between the fibers, so a wagyu skirt steak is tender enough that people mistake it for a pricier cut.

In your share

One hanger per animal, so it's first come. Skirt and flank are in every half and whole.

Want some? Drop your cell and your wagyu guy will text you.