Difference between Skirt and Flank
Key Difference: Skirt steak is a piece of beef that is cut from the cow somewhere near the belly. It is long, flat and tender piece of meat. Flank steak is a steak cut of beef from the abdominal muscles of the cow and is a long and flat cut.
Beef is a popular meat product that is a part of the cow. There are different types of steak depending on how and where the meat was cut from. Various different include brisket, loin, sirloin, skirt, flank, etc. Though skirt steak and flank steak are cut from similar areas of the cow, they are different from each other.
Skirt steak is a piece of beef that is cut from the cow somewhere near the belly. It is long, flat and tender piece of meat that is popular in many cuisines around the world. Skirt steak is the cow’s diaphragm muscle, which lies between the abdomen and chest cavity. The skirt steak is often cut first as it is closer to the front and it is longer, thinner, leaner compared to other parts. There are two types of skirt cuts: the outside skirt and the inside skirt. The outside skirt steak is a boneless piece of muscle meat that is attached to the 6th through 12th ribs on the underside of the short plate. It is covered with a tough membrane that should be removed before cooking. The inside skirt steak is a boneless piece of meat that is free of fat and membranes. Skirt steak is popular in Mexican, Cuban and Chinese stir-fry dishes. The meat is used to grill, stuff, roll or braise.
Flank steak is a steak cut of beef from the abdominal muscles of the cow. The exact cut of the meat varies slightly depending on the butcher, but it is a long and flat cut and is popularly used in the London broil dish. Due to its placement and cut, this meat steak is generally tougher than meat from the rib or loin area, and most recipes call for the meat to be marinated for a while before cooking in order to pack the flavors in the meat. Flank steak is bright red in color as it is a strong, well-exercised part of the cow. It is also a healthier choice compared to other portions of the meat, as it has less fat content. Many times the meat is allowed to cook to a dark brown exterior, while the insides are left from rare to medium rare. The meat is then cut into thin pieces across the grain. The meat can be grilled, braised, or pan-fried. Flank steak is also known as a Bavette in France and is pan-seared to lock in the juices of the meat. Though, initially this meat was known as a poor man’s meat, the tradition has changed since then and now it a considered as a good piece of meat to incorporate into the diet. Flank steak is popular in Mexican, Asian and French cuisines.
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