Hanger vs Skirt Steak: Which Cut Should You Buy?
Hanger vs Skirt Steak: Which Cut Should You Buy?
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
Hanger vs skirt steak is one of the most common butcher’s counter confusions. Both come from the same neighbourhood of the cow, both are intensely beefy, and both suit hot, fast cooking. But they are different cuts: hanger steak is thicker, more tender and cut from a single muscle that hangs from the diaphragm, while skirt steak is longer, thinner and more fibrous, cut from the diaphragm itself. For the full story of each cut, see our hanger steak guide and our skirt steak guide (note: both pages go live on 17 October 2026 and the links will resolve then).
Hanger vs Skirt Steak: The Short Answer
Buy hanger steak when you want the best eating: a tender, deeply flavoured steak for steak frites, chimichurri or a standalone main course. Buy skirt steak when you want big flavour for a crowd at a lower price: fajitas, carne asada, tacos and stir fries. Hanger is the treat; skirt is the crowd pleaser.
Where Each Cut Comes From
Both cuts come from the plate section of the cow, near the diaphragm, which is why they get mixed up. Hanger steak is a single V shaped muscle that hangs from the underside of the diaphragm, between the ribs and the loin. There is only one per animal, and it has a tough membrane running down its centre that needs trimming out.
Skirt steak comes from the diaphragm itself (outside skirt) or the plate muscle just below it (inside skirt). There are two per animal, and each one is long, thin and fibrous. Outside skirt is generally considered the better of the two: fattier, beefier and a little more tender than inside skirt.
Hanger vs Skirt Steak: Full Comparison
| Point of comparison | Hanger steak | Skirt steak |
|---|---|---|
| Cut location | Single muscle hanging from the diaphragm | The diaphragm muscle itself, or the plate below it |
| Yield per animal | One | Two (inside and outside) |
| Shape | Thick and V shaped, about 15 to 18 cm long | Long and thin, sometimes up to 60 cm |
| Thickness | Thick, similar to a small steak | About 1 to 1.5 cm, very thin |
| Texture | Tender with a coarse grain | Fibrous and chewy unless sliced thin |
| Flavour | Deep, rich, slightly mineral | Intense beefy flavour, very robust |
| Best cooking method | Hot grill or pan, 2 to 4 minutes per side to medium rare | Fierce heat, 2 to 4 minutes total, never past medium |
| Marinating | Salt and pepper is enough; takes marinade well | Loves bold marinades; the grain soaks them up |
| Slicing | Trim the central membrane; slice against the grain | Slice very thinly against the long grain; critical step |
| Classic dishes | Steak frites, chimichurri steak | Fajitas, carne asada, tacos, stir fries |
| UK availability | Harder to find; ask a butcher or buy online | Widely available from butchers |
Figures are approximate and vary between butchers. Availability differs by region.
Texture and Flavour
Hanger steak wins on tenderness. It is a thicker cut with good marbling, and cooked to medium rare it eats almost like a premium steak. Its flavour is deep and rich, sometimes described as slightly mineral, with more beefiness than a standard sirloin. Skirt steak has an equally intense flavour, perhaps even more robust, but its texture is the trade off: long, fibrous muscle that stays chewy unless it is seared hot and sliced very thinly across the grain. Done right it is superb; done carelessly it is a workout.
Cooking Each Cut
Both cuts want fierce heat and a short cook. Hanger steak suits a hot grill or cast iron pan for 2 to 4 minutes per side, pulled at medium rare, around 52°C to 57°C, then rested and sliced against the grain after the central membrane is trimmed. Do not cook it past medium: it turns tough and dry.
Skirt steak is even less forgiving. Because it is so thin, it moves through temperatures fast: a couple of minutes per side is plenty, and medium rare is the limit. Its coarse grain absorbs marinades beautifully, so an acidic marinade of lime juice, soy sauce and garlic for 2 to 4 hours is a classic move. Slicing is the make or break step: cut the steak into shorter sections and slice thinly across the long fibres.
Which Should You Buy?
Choose hanger steak for a special meal. It is the more tender, more refined cut, ideal as the centre of the plate with chips or chimichurri. It is harder to find in the UK, so ask a good butcher or a specialist online seller, and remember there is only one per animal. Our rump steak cooking guide covers the same resting and slicing principles for a more widely available cut.
Choose skirt steak for feeding people. It is cheaper, easier to find and made for dishes where it is sliced and paired with bold flavours: fajitas in warm tortillas, carne asada tacos or a quick stir fry. Buy outside skirt if your butcher offers the choice.
If you would rather skip the cooking altogether, our Miller and Carter main menu guide shows the cuts their chefs serve in the restaurants.
FAQs
Is hanger steak better than skirt steak?
For tenderness, most butchers say yes: hanger is thicker, more tender and more foolproof to cook. Skirt steak matches it for flavour but needs careful slicing to avoid chewiness.
Can I use hanger and skirt interchangeably?
For dishes where the steak is sliced thin, like fajitas, yes. For a steak served as a main cut, hanger is the better choice.
Why is hanger steak harder to find?
There is only one hanger steak per animal, and many never reach the shops. Ask a butcher to order one in, or buy from a specialist online seller.
Which is cheaper, hanger or skirt steak?
It varies by butcher and season, but skirt steak is usually the cheaper and more available of the two. Hanger steak’s single cut per animal can push its price up.
Cut information checked against butchery and cooking guides on 13 October 2026. Prices and availability vary by butcher and over time. This website is independent and not affiliated with Miller & Carter.
