Hanger Steak vs Skirt Steak: What’s the Difference?
Hanger steak is a thick muscle that hangs from the diaphragm; skirt steak is the thin diaphragm muscle itself or the inner belly wall. Hanger is thicker and more tender, with a deep, slightly mineral flavour; skirt is thinner, fattier and cooks faster.
Side by side
| Hanger | Skirt | |
|---|---|---|
| Primal | Plate / flank | Plate |
| Tenderness | Tender | Tender if sliced thin |
| Fat | Moderate | Well marbled |
| Price | Mid | Mid (outside skirt costs more) |
| Best cooked | Grill hot, pan-sear | Grill hot, fajitas |
| UK name | Hanger (onglet) | Skirt |
| Dutch name | Longhaas | Skirt steak |
| Turkish name | – | – |
| Energy per 100 g raw | no USDA entry | 232 kcal |
| Fat per 100 g raw | no USDA entry | 17.6 g |
| Protein per 100 g raw | no USDA entry | 18 g |
Nutrition from USDA FoodData Central (FDC IDs – and 173400); see each cut guide for the exact USDA entry.
The main differences
- Supply: there is only one hanger per animal; skirt is easier to find.
- Shape: a hanger is a thick log with a sinew down the middle; skirt is a long, thin strip.
- Flavour: hanger is rich and slightly livery; skirt is buttery and intensely beefy.
- Cooking: both are best hot and fast to medium-rare, then sliced thinly across the grain.
Which should you buy?
Choose hanger if you want a tender, thick steak to serve French bistro style.
Choose skirt if you want thin, quick-cooking meat for tacos and fajitas.