What is a skirt steak?
It depends on whether you are reading a British or an American recipe.
Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
• Right behind the front legs is the Brisket
• In front of the hind legs is the Flank.
• Between the two is the Plate.
Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.
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