When it comes to beef, there are many different cuts to choose from. Flank and skirt steak are two popular options that can be used in a variety of dishes.

But what part of the cow do these cuts come from? Let’s take a closer look.

First, let’s talk about flank steak. This cut comes from the abdominal muscles of the cow.

It is a long, thin cut that is prized for its flavor rather than tenderness. Flank steak is best when cooked quickly over high heat and sliced thinly against the grain.

Skirt steak, on the other hand, comes from the diaphragm muscle of the cow. This cut is also long and thin, but it has more marbling than flank steak, which makes it more tender. Skirt steak is perfect for grilling or searing and can be sliced against the grain for maximum tenderness.

Both flank and skirt steak are excellent choices for fajitas, stir-fries, and other dishes that call for thinly sliced beef. They can also be used in tacos, salads, and sandwiches.

If you’re looking for a flavorful cut of beef that won’t break the bank, flank or skirt steak are both great options. Just remember to slice them against the grain for maximum tenderness.

In summary, flank steak comes from the abdominal muscles of the cow while skirt steak comes from the diaphragm muscle. Both cuts are long and thin but have different levels of tenderness due to their location on the cow’s body. Regardless of which one you choose, they both make delicious additions to a variety of dishes.