When it comes to lesser-known but richly flavorful cuts of beef, skirt steak and hanger steak stand at the top of the list. Often grouped together owing to their visual appearance and bold flavor, these two cuts each bring something unique to the table. Whether you’re grilling for guests or experimenting in the kitchen, understanding the difference between skirt and hanger steak can help you unlock a more refined and rewarding culinary experience.

What is skirt steak?

Skirt steak comes from the plate section of the cow, just below the ribcage. It’s a long, flat cut with pronounced grain and a rich, beefy flavor that stands up well to marinades and high-heat cooking. While it's not as tender as some premium cuts, its texture and taste make it a favorite for dishes that rely on bold seasoning and quick cooking, such as fajitas, carne asada, and stir-fries.

skirt steak

What is hanger steak?

Hanger steak is sometimes called the “butcher’s cut,” a name earned because it was once so prized that butchers would keep it for themselves. It comes from the diaphragm area of the cow, suspended between the rib and the loin, and is technically part of the plate primal, like skirt steak, but has a more tender, almost filet-adjacent quality.

Hanger steak has an incredibly deep, savory flavor, almost like a concentrated version of the ribeye. It’s a favorite in French bistro cuisine, often served with fries or chimichurri, and is best cooked quickly over high heat.

hanger steak

Comparing hanger steak and skirt steak

While skirt steak and hanger steak are often categorized as “butcher’s cuts,” they each have distinct traits that set them apart. Let’s take a deeper look at how they compare across key categories.

Flavor profiles

Both cuts deliver bold, beef-forward flavor but in subtly different ways. Skirt steak is known for its intense, almost primal richness. It soaks up marinades beautifully, which makes it a go-to for international dishes that lean on spice, acid, and umami, like carne asada or Korean bulgogi.

Hanger steak, on the other hand, offers a deeper, more mineral-rich flavor with a buttery finish, especially when sourced from full-blood Wagyu. It’s the kind of steak that shines with just salt, pepper, and a perfect sear. 

Texture and marbling

Skirt steak has a loose, open grain with long muscle fibers. It’s thin and flexible, but can be noticeably chewy if not sliced properly. Marbling is present but less pronounced, so tenderness depends more on preparation, particularly marinating and slicing against the grain. When cooked correctly, it delivers a satisfying, steak-forward bite with plenty of chew.

Hanger steak, on the other hand, is naturally more tender due to where it comes from on the animal. It “hangs” from the diaphragm, a spot that doesn’t bear weight or do much repetitive work. This lack of movement keeps the muscle supple, resulting in a finer grain and softer texture. When paired with even modest marbling, the result is a luxuriously tender cut with a rich, almost velvety mouthfeel. 

Best cooking methods

Both cuts shine with high-heat, quick-cook methods, but a little finesse can bring out their best. Skirt steak does well with bold marinades, flash-seared or grilled quickly over high heat. It's best cooked to medium or medium-rare and sliced thin across the grain to preserve tenderness.

Hanger steak benefits from precise temperature control. Too much heat, and it can become tough; cooked just right (medium-rare to medium), it’s one of the most luxurious eating experiences outside of a filet. A quick sear and a short rest is often all it needs.

Price and availability

Skirt steak is more widely available. Each animal yields two skirts (an inside and an outside), which makes it a bit easier to find at butcher shops, grocery stores, and restaurant menus alike. Because of this broader availability, skirt steak tends to be more affordable, though prices can vary based on quality and marbling.

Hanger steak, by contrast, is far more limited as each cow only has one. That rarity means it’s less commonly stocked and often requires a trip to a specialty butcher or a custom order. As a result, hanger steak usually has a higher price point, especially among chefs and home cooks who recognize its tenderness and depth of flavor.

Can you substitute skirt steak for hanger steak (or vice versa)?

Yes, but with a few considerations. Both steaks cook quickly and have strong flavor profiles, so they can often be used interchangeably in recipes. However, keep in mind that hanger steak is more tender, so you’ll want to cook it a bit more gently and serve it medium-rare to preserve its texture. If substituting skirt for hanger, slice it very thinly and against the grain to minimize toughness.

Best recipes for skirt steak and hanger steak

Skirt steak recipes & cooking tips

Skirt steak is a workhorse in the best possible way: versatile, flavorful, and quick to cook. Its coarse grain and bold taste make it ideal for marinades, which help tenderize the meat while layering in flavor.

Cooking tips

  • Marinate for at least 1-2 hours to enhance tenderness and impart depth. Ingredients like citrus, vinegar, soy, or garlic work beautifully.
  • Sear quickly over high heat (cast iron or grill) for 2-3 minutes per side. Overcooking can lead to toughness.
  • Let rest for a few minutes, then slice thinly and against the grain to maximize tenderness.

Pairing suggestions

  • Serve with chimichurri, grilled peppers and onions, or a zesty slaw.
  • Pairs well with bold red wines like Malbec or Tempranillo, or a citrusy mezcal cocktail.
  • For sides: grilled street corn, charred scallions, or warm tortillas elevate the presentation.

Recipe ideas

  • Classic beef fajitas with marinated skirt steak, onions, and bell peppers
  • Korean BBQ-inspired bulgogi bowl with rice and pickled vegetables
  • Skirt steak tacos with avocado crema and cotija cheese

Hanger steak recipes & cooking tips

Hanger steak, with its exceptional tenderness and rich flavor, deserves to be the centerpiece. Unlike skirt steak, it doesn’t require a marinade—just salt, heat, and precision.

Cooking tips

  • Pat dry and season simply with salt, cracked pepper, and a touch of oil.
  • Sear over medium-high heat for 3-4 minutes per side, aiming for medium-rare to preserve its soft texture.
  • Let it rest, then slice across the grain for the most tender bite.

Pairing suggestions

  • Ideal with pan sauces (like red wine shallot reduction), compound butters, or a drizzle of aged balsamic.
  • Enjoy alongside a glass of Syrah, Pinot Noir, or a barrel-aged bourbon cocktail.
  • Sides like pommes frites, roasted mushrooms, or a shaved fennel salad bring balance and elegance.

Recipe ideas

  • Hanger steak with herb butter and crispy fingerling potatoes
  • Seared hanger with chimichurri over arugula and roasted beets
  • Bistro-style hanger steak with red wine pan sauce and truffle fries

What makes Wagyu skirt and hanger steaks superior

Skirt and hanger steak have long been beloved by chefs and butchers for their flavor, but when sourced from Wagyu cattle, they become something truly extraordinary.

Wagyu beef is prized for its high intramuscular fat, which lends a richness and tenderness that standard beef simply can’t match. That marbling doesn’t just elevate ribeyes and filets—it transforms every cut it touches, including the less common choices like skirt and hanger.

Wagyu skirt steak

With Wagyu marbling woven through its naturally coarse grain, skirt steak becomes far more forgiving to cook. The fat renders beautifully under high heat, basting the meat from within and delivering a buttery finish to each bite. What’s typically a rustic, chewy cut becomes velvety and indulgent.

Shop Caroland Farm Wagyu Skirt Steak →

Wagyu hanger steak

Already tender by nature, hanger steak achieves new heights when it comes from Wagyu. The additional marbling enhances the steak’s already rich, mineral-forward flavor and creates a melt-in-your-mouth texture. It’s a cut that needs little more than a hot pan and a pinch of salt to become unforgettable.

Shop Caroland Farms Wagyu Hanger Steak →

The final cut

Skirt steak and hanger steak may come from humble origins, but in the right hands (and from the right herd), they rival even the most luxurious cuts. Skirt steak brings boldness and versatility, perfect for high-heat cooking and layered flavor. Hanger steak offers refinement and tenderness, a hidden gem once reserved for butchers and chefs.

But when these cuts are sourced from 100% full-blood Wagyu, their potential is fully realized. Marbling transforms texture, enriches flavor, and elevates even the simplest preparation into something exceptional.

Explore our collection of Wagyu cuts raised with care and craftsmanship on open pastures. Each steak is hand-cut, flash-frozen, and delivered to your door in peak condition for an unforgettable culinary experience.

Shop Caroland Farms Wagyu Steaks →

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