Cut of pork can be confusing, especially if you don’t go to the butcher often or if you do not know your meat. The terms can be overwhelming. For the uninitiated, it is easy to be baffled.

Among others, pork butt and pork shoulders are two terms that are always used interchangeably. Despite the use of the name butt, this is not from the butt of the pig. Both are from the shoulder, but they are in slightly different locations.

If you are confused, we are here to extend a helping hand. Keep on reading and we’ll talk about pork butt vs pork shoulder. The next time you need to buy meat, it will be easier to grab what you need.

Where Is It From?

When it comes to pork butt vs pork shoulder, the most obvious difference is where they are from. While they both come from the shoulder, they are in different parts.

Pork butt is also called Boston butt. This is from the higher part of the hog. It is from the top part of the shoulder, which is also the portion that is closest to the spine. This is a large and rectangular cut without the skin.

If it isn’t from the butt of the hog, why is it called a pork butt? This is probably the question that many of you might have at this point. The simplest explanation to this is that butt is another word for a barrel, which refers to the shoulder, the part where the port butt is from.

On the other hand, pork shoulder is also called picnic shoulder or picnic roast. This is found directly below the butt. It is a sub-primal cut, which runs from the bottom of the butt to the front of the legs.

How It is Sold?

There are also differences on how they are sold or on how they appear once they are displayed in meat shops. The pork butt is usually sold with the shoulder blade still attached to the meat. The fat, on the other hand, is capped on one side. There is usually no skin. As for the shape, it is rectangular and uniform.

Meanwhile, when you buy pork shoulders, it still has the skin and it is also bone-in. For the shape, it is tapered and triangular. It is irregular, so you have to take that into account when thinking of the best ways to cook this cut of pork.

Which is Tougher?

When looking for pork meat, toughness is one of the most important considerations. Ideally, it shouldn’t be tough so that it will be easy to chew. With this, you should choose meat from a part that is not frequently used. If it is from over-used muscles, expect that the meat will be hard, and hence, will require a longer time cooking if you want it to be easier to chew.

Both pork butt and shoulder are from the muscles that the hog often use. So, they can be tough. However, the pork shoulder is usually tougher and denser. The secret is to cook them long enough to make it easier to chew.

Which has More Fat?

Fat is important because of marbling. Most people like their meat to have a bit of fat, which will also make it juicy. If there is no fat, then expect that the meat will be dry once it is cooked. This can also make it tougher.

If you are looking for juicy marbled fat, then you should go with pork butt. Also, when it is sold, it still has the fat on.

When Should You Use Pork Butt?

With the fat marbling in pork butt, this is best to use if you are cooking low and slow. Stewing and braising will also be great cooking methods for this part of a hog. It easily falls apart and it will be tender.

One of the best ways to use a pork butt is for a pulled pork sandwich. If you plan to do so, make sure to keep it in the oven until the internal temperature of the meat reaches 195 degrees Fahrenheit. At this point, you will be assured that the muscles and tissues have already broken down. It will be tender, and hence, it will be easier to pull it using a fork.

It will also make a nice choice for barbecuing. The marbling or the fat in the meat is the reason for this. It will drip on the meat and will make it juicier. This can impart more flavor.

When Should You Use Pork Shoulder?

When you buy pork shoulder, it is sold with its skin on. Therefore, this is a great meat of choice if you want crackling and crispy skin to be on your meat.

Barbecuing and smoking are the best ways to use pork shoulder. Use hardwood chips and charcoal to infuse a strong smoky flavor on the meat. To achieve the dark and crusty interior of the pork shoulder, make sure that the temperature is from 225 to 275 degrees Fahrenheit.

Spit roasting is another great way to cook pork shoulder. The meat will baste itself. The interior will be brown and crispy. This method of cooking requires a high temperature, so keep the heat at approximately 350 to 400 degrees Fahrenheit.

Conclusion

Now that you have reached the end of this guide, we hope that you were enlightened about pork butt vs pork shoulder. The two are from the shoulder of a hog, but pork butt is from the top part near the spine while pork shoulder is below and nearer the foreleg. Pork butt is well marbled with intramuscular fat. It is a great choice for pulled pork sandwiches, barbecues, and stews. Pork shoulder is leaner and has lesser fat. This is great for smoking and spit roasting, among other recipes where there should be a crispy skin.

Pastrami and corned beef are delicious meats often used in deli sandwiches. To the uninitiated, the two terms are used interchangeably. They look almost the same, and hence, the confusion. While they have similarities, you should know that there are also key differences between the two.

Want to know more about pastrami vs corned beef? Keep on reading and we’ll share some things that will make you smarter.

Origin

To have a good understanding of the two meats, let’s first talk about their origin, which is one thing that makes them different.

There are two possible ancestries for pastrami. It can be from Romania wherein it was originally made of mutton or pork. Meanwhile, there are also some accounts saying that it is from Turkey. Here, it is traditionally made of beef, which resembles the more common type of pastrami that we know today.

Corned beef, on the other hand, is from Ireland. It is one of the staples eaten by the locals during St. Patrick’s Day. It is often paired with cabbage. The reason for this is because cabbage is cheap, which makes it a common choice among Irish immigrants.

Type of Meat

Pastrami is from the navel just below the ribs. It can also be from the deckle, which is a firm and wide shoulder cut. It is also not uncommon to find pastrami from a brisket, although, most are from brisket or navel. One of its biggest differences with corned beef is that it can also originate from other meats, such as pork, mutton, and turkey.

Corned beef, on the other hand, is from a cow’s brisket, which is the lower chest. This is the portion between the cow’s front legs. Flat-cut brisket is more commonly used for corned beef compared to other types of brisket. Corned beef can also be from beef round if you prefer a leaner cut, because it isn’t as fatty, you can also expect that it is not as juicy.

Preparation

If there is one thing that makes pastrami and corned beef similar, it would be that they are both cured meats, which is why they have distinct and strong flavors. Salt is used for preserving the meat, so you can also expect that both have high levels of sodium. Take this into account if you have dietary restrictions.

Brining, the process at which the two meats are prepared, is similar to pickling. To do this, you have to soak the meat in water with salt. Spices are added depending on your preference, such as juniper berries and mustard seed.

After brining, this is where pastrami and corned beef becomes different. In the case of corned beef, braising or slow cooking will finish the process. This will cause the fat to break down and become juicier. Corned beef is naked, which means that no spices are added. So, you get a more natural flavor of the meat.

Pastrami, meanwhile, is a bit more complicated. After brining, the meat will be rubbed with dry spices. These spices can include coriander, paprika, and black pepper, among others. It will be smoked for several hours then it will be steamed. The process is also more involved, which also makes a lot of difference when it comes to flavor.

Cooking Method

The two meats can also vary depending on the way they are cooked. This is a matter of personal preference, so you can cook it the way you want to, but in terms of traditional choices, the two are different. A corned beef is often boiled. On the other hand, pastrami is smoked over hardwood. Often, there is a pan with water to create steam and make the meat moist. This prevents it from being dry and tough. Because of this method, you can also expect that pastrami has a more distinct flavor, which can also be affected by the type of the wood you will use.

Serving

Pastrami and corned beef can also be different based on the way they are served. For corned beef, one of the most common ways of enjoying the meat is through a traditional sandwich. A generous pile of meat is usually served on top of rye bread. Corned beef is also commonly used in a Reuben sandwich, which also has thousand island dressing, sauerkraut, and swiss cheese. In Ireland, especially on St. Patrick’s Day, the most common way to eat corned beef with cabbages and potatoes. Corned beef is also commonly served as a hash. It is either sliced or ground, mixed with potatoes and onions, and fried.

With pastrami, on the other hand, it is most commonly eaten only as a sandwich. It is a staple in delis. The simplest way to eat it is to have a stack of pastrami in between rye bread. Add mustard if you want.

Nutrition

For those who are concerned about nutrition, the two meats are almost the same. They are both excellent sources of zinc, Vitamin B12, and protein. However, take note that both are cured meat, so you have to enjoy them in moderation. It has a high-salt content, so watch out especially if you need to control your sodium intake.

Looking for a good way to enjoy a delicious meat without the guilt? One thing that you can do is to let go of the salt and use coriander seeds instead. This is a salt-free seasoning that can effectively replicate the flavor of salt.

Conclusion

Now that you have reached the end of this post, we hope that you were able to learn from the discussions above regarding pastrami vs corned beef. The two meats are both soaked in a brine solution, but the preparation of pastrami is more complicated. It is seasoned and smoked once brining is done. Pastrami uses a dry rub of seasonings to give it a more complex flavor, which is one thing that is not done in corned beef. Both are from beef briskets. However, the difference is that pastrami can be from other meats, including pork, turkey, and mutton.

Buying pork can be difficult for the uninitiated. If you don’t cook often or you are not a fan of going to the butcher, you will most probably be clueless about the cuts of pork available. The right choice will depend on several things, such as the way you intend to cook the meat.

Among others, two of the most common terms that you will encounter when buying pork are pork steak and pork chop. Which one is the better option? How are they different or similar? Keep on reading this short article about pork steak vs pork chop and learn from the insights we’ll share.

What is Pork Steak?

Also called pork blade steak and Boston butt, a pork steak is a cut that originates from the shoulder of the pig. It comes with the blade bone. It is often more flavorful compared to pork chops, but it is a cheaper cut. It is dark-colored meat that comes with a lot of fat and connective tissues.

What is Pork Chop?

Pork chop is the most popular loin pork cut. It is from the part of the pig that is perpendicular to the spine and usually comes attached to the rib or vertebra. This meat runs from the hip to the shoulder. Other common names that are used to refer to pork chop include sirloin, rib, loin, blade chop, and top loin. This part is often dry, so take that into account when you are cooking pork chop.        

How to Choose Pork Steak and Pork Chop

Regardless whether you are choosing pork chop or pork steak, the considerations are the same. One of the most important is the color, which should be pinkish-red. This is one of the visual cues that will be indicative of the freshness of the meat.

Aside from the color, you should also look for some marbling or fat. This will add more flavor to the meat. Another good thing about marbling is that it will add a little oil to the meat, which means that it will be moist and juicy instead of being dry.

Don’t choose the cheapest cut. Many of you might be tempted to pick the most affordable but that also means that quality is far from premium. So, spend if you must if you want the best pork chops and pork steak.

Tips for Cooking Pork Steak

One of the best ways to cook pork steaks is through the 6-2-2 method. For this method, you will need a 2cm steak or thicker if you prefer. Prepare a pan and wait until it is hot. Then, cook the pork steak for six minutes on one side. Flip and cook the steak on the other side for two minutes. Then let it sit for another two minutes and serve. This will result in a juicy and flavorful steak with the right level of doneness. It is a little pink in the middle.

Another way to enjoy port steak is to have it barbecued. If this is the case, then you have to cook it low and slow. Patience is a virtue when you are cooking pork steak. Keep an eye on the heat, making sure that it stays low throughout the process. Otherwise, the meat will be uneven once it is cooked.

When grilling pork steaks, you can go simple and use only salt and pepper. You can also slather it up with your favorite sauce depending on your taste.

Tips for Cooking Pork Chop

Pork chops can be tough and difficult to chew, so pay attention to making it tender. One of the best things that you can do is brine the meat. Use a mixture of salt, water, and herbs. Leave the meat sitting in the mixture for at least 15 minutes. This is more than enough to add flavor to the meat while also increasing its tenderness. It will prevent meat from being dry.

Do not cook the pork chop immediately after taking it out of the freezer. It would be best to leave it sitting at room temperature for at least half an hour. This simple technique will make sure that the pork chop is evenly cooked.

Consider the thickness of the pork chop when cooking the meat. The thickness can range from .5 to 2 inches depending on the cut. The thickness of the meat is the main deciding factor on how long it needs to be cooked. Obviously, thinner meats can be cooked quicker even in low heat compared to thicker cuts.

To know if the pork chop is already cooked, you can never go wrong with an internal food thermometer. This will eliminate the need for guesswork. Experts recommend that the internal temperature of the meat should be 145 degrees Fahrenheit. At this temperature, you can expect the meat to be juicy and tender with just the right color once you cut it.

There are many ways to cook pork chops, but one of the best would be in the oven. Start by giving the meat a quick sear in a stove. Then cook it in the oven. To make the pork chop more special, you can also consider stuffing it. You can be experimental on the ingredients to use depending on the flavors that tickle your taste buds. When it is stuffed, add more minutes in the cooking time to make sure that everything is fully cooked.

Conclusion

In sum, when it comes to pork steak vs pork chop, the difference lies on where they are from. Pork steak is from the shoulder of a pig while pork chops are from the rib and loin. Pork steak is often more flavorful and cheaper. Pork chops tend to be dryer. Regardless, pork steaks and chops are known for being excellent cuts because they are versatile. There are endless ways to make a delicious dish out of them.

Pork ribs can be intimidating for most people, especially if you do not buy meat often. You might think that all ribs are the same, but that is not the case. They are different in terms of where they are derived, such as whether they are from the spine or the belly.

Among others, two of the most common terms that you will encounter when buying ribs are St. Louis and baby back. They are both meaty and delicious. Are they different? Read this short St. Louis ribs vs baby back ribs article and learn more from the insights that we will be sharing.

What are St. Louis Ribs?

St Louis Ribs are also called spareribs by some, but there is a slight difference between the two. It is from the part near the belly. Much of the meat is removed and made bacon. Whatever remains will now be called spareribs. The breastbone and the cartilage will also be removed, and when that happens, it is no longer called spareribs but St. Louis ribs.

One of the most common characteristics of St. Louis ribs is that there is a lot of bone and a high amount of fat. With this, you can expect this to be juicier and more flavorful.

If you are looking for a cheaper option, this is what you should choose. It has less meat and also less in demand.

What are Baby Back Ribs?

When talking about ribs, this is perhaps the first thing that will come into mind as it is the most popular. As the name implies, this is from the back or spine of a pig. This is the top part of the rib cage, which is just below the loin muscle.

This part is shorter compared to baby back ribs, which also explains why it is called a baby back. You will find meat between the bones. It is meatier and leaner compared to spareribs or St. Louis ribs. This gives it a stronger meat flavor. Because it isn’t as juicy, however, this can have problems when it comes to moisture, which is important if you are grilling.

Take note that baby back ribs are popular. Plus, it has a lot of lean meat. Because of this, expect that it is going to be a more expensive option.

Tips for Buying Pork Ribs

Regardless if it is St. Louis or baby back ribs that you will be choosing, there are some things that you need to remember when you are buying meat.

One of the most important considerations would be the ratio of the meat to the bone. Ideally, you should choose one with more bone, which will make the meat worth your money.

Freshness is also an important factor. It is best to buy from a local butcher you trust. As much as possible, avoid frozen ribs since you don’t know how long it has been frozen. Speaking of freshness, you also need to look at the color of the meat. It should be light. If it is too dark, this can be an indication that it is old.

Take a look at the cut as well. The meat should still be attached to the bone. If it is loose, there is a chance that it will easily fall off the bone once you are done cooking.

How to Cook St. Louis and Baby Back Ribs

Now, let’s talk about how you can cook these ribs. While there are differences in terms of their physical characteristics, the tips that we will be sharing below will apply to both of them.

One of the most important is to prepare the grill. Remove the membrane. This is the silky part that you will find underneath the meat. This will make the meat tougher to chew. This can also impede the absorption of flavor.

As a way of preparing the meat, find ways to add flavor. You don’t need to marinate the ribs. Instead, what you can do is to apply a dry rub using the herbs and spices that you have depending on the flavor that you like. A simple salt and pepper can work for most people.

Aside from preparing the meat, you also have to get your cooking paraphernalia ready. Whether you will cook it in the grill or oven, among other methods, cleanliness is important. It will also help to oil the surface first so that the meat will not stick as it cooks.

A good way to cook pork ribs is to do is in low heat. If you cook ribs too quickly, they will be tougher to chew. Even when it comes to cooking ribs, patience is a virtue! Most people recommend cooking the ribs at 250 degrees. Try to maintain this throughout the cooking process.

Baste the ribs while it is being cooked. A common mistake that most people commit is to brush it with sauce only once it is done cooking. Doing this would mean that the flavor will not seep into the meat. Also, the ribs can end up being dry. Adding sauce as it heats will help in moisture retention.

Test the meat for doneness so that you will know that it can be taken out of the grill. If the meat feels rubbery, then what this means is that it needs more time for cooking. It would be best to have a meat thermometer to be sure that the desired temperature has already been achieved.

Conclusion

At this point, we hope that you are already enlightened about St. Louis ribs vs baby back ribs. As noted above, St, Louis ribs are from the lower part of the pig near the belly. This is essentially the sparerib with the cartilage and breastbone removed. On the other hand, the baby back ribs are derived from the spine of the pig. If you are looking for meat, then go for baby back ribs. On the other hand, if you are looking for one with more fat, St. Louis ribs is a better choice.

Buying pork ribs isn’t a walk in the park. If you don’t buy pork often, you might find yourself baffled when you read about the different cuts of meat.

Do you like your ribs lean or fatty? What are you going to use the ribs for? What size of meat do you want? These are just some of the questions that you need to answer

Afraid that you will look ignorant? No need to worry! We got you covered! Keep on reading and we’ll talk about spareribs vs baby back ribs. These are two common cuts of pork, so it pays to know their differences and similarities.

What You Should Know About Spareribs

Let’s start by talking about spareribs. It is also known as side ribs. This is derived from the belly section of the pig, which is the same part from where bacon is from. It is the part that remains after bacon is taken out, which is why it is called spareribs.

A full slab of this rib part has eleven ribs. In most cases, when you buy spareribs, it still comes attached with the costal cartilage, flap, and sternum. If the latter is removed, this is now called the St. Louis cut.

Spareribs have straighter, flatter, and longer bones compared to what you will usually find in baby back ribs. It usually has more bone compared to meat, so this is the cheaper option.

Normally, the average weight is three pounds, which can feed two people.

What You Should Know About Baby Back Ribs

Now, let’s talk about baby back ribs. Also called baby backs or loin ribs, they are derived from the back part of the pig. This is the part that runs along the spine, which is where the pork chops are from.

Baby back ribs are often more expensive compared to spareribs. This is because it contains more pork loin still attached to the bone. This is as against spareribs when a lot of the meat has already been taken out to be used for bacon.

A slab of baby back ribs has eight ribs. This is smaller than a normal slab of spareribs, but there is more pork loin, which is perhaps why it is more expensive.

The normal weight is two pounds, and it can normally feed one person.

Choosing Spareribs and Baby Back Ribs

While there are differences between spareribs vs baby back ribs, the considerations when buying the meat will be the same.

One of the most important is the meat coverage, which will also dictate value for money. Logically, you should choose one that comes with more meat compared to bones.

You should also avoid shiners. This is a term that refers to slabs where the meat is cut too close to the bone. There is a tendency that the meat will fall off the rack when cooking, which will ruin its presentation.

If possible, avoid buying frozen ribs. You won’t have a clear picture of the meat to bone ratio and this can also affect the quality. It is always best to choose fresh meat.

The color of the ribs is another important consideration when you are buying meat. It should be light and must look fresh. If it looks too dark or aged, reject the meat. This can also be an indication that the meat will be tough when cooked.

How to Cook Spareribs and Baby Back Ribs

Before we conclude this short article, let’s talk about some of the best ways to cook these two ribs. They may have differences but cooking them will be the same. Personal preferences will also be crucial in choosing the cooking methods and flavorings that you will use for the pork ribs.

The most popular way of cooking spareribs and baby back ribs is through grilling. One of the most important is the dry rub, which will dictate much of the flavor of the meat. Herbs, spices, sugar, salt, and pepper are commonly used. The fat outside the ribs will melt on the grill, and it will be more flavorful because of the dry rub that you will be using.

Also, when grilling pork ribs, do it on the cool zone of the grill. It is also a good practice to brush it with sauce on the top. Do not wait for grilling to be finished. Do it while grilling and the flavors will cling better. However, be careful with sauces. A little goes a long way. Especially if you have premium meat, it is the flavor of the meat that should stand out and not the taste of the sauce.

Before you start cooking, make sure that you oil the grill. This will lubricate the surface, which will prevent the meat from sticking to the grate. Also, make sure that the grill is clean. Dirt can ruin the flavor of your ribs. Not to mention, it is unhygienic!

While you are grilling the ribs, make sure to keep an eye on your meat. It will be good if you have a food thermometer so that you can check the heat depending on what a specific recipe requires. Also, avoid turning the meat every now and then. Wait for one side to fully cook before you turn it.

When you are flipping the ribs, use tongs. Some people use fork, but this is one practice that you need to avoid. Using fork will poke the meat, and in turn, this can also result in the loss of flavor.

Conclusion

By now, we hope that the difference between spareribs vs baby back ribs is clearer. While they are both from the ribs of pork, they are from different parts. Spareribs are from the belly while baby back ribs are from the spine. Spareribs will weigh approximately three pounds while a baby back ribs will be two pounds on average. There will be more meat in baby back ribs, which is also what makes it more expensive compared to the price of spareribs.

Mention the word steak, and for sure, many of you would be drooling in an instant. You will already be imagining a juicy meat oozing with flavors!

For some, on the other hand, steaks can be intimidating. Aside from the price, many people do not understand basic steak terms.

If you are confused about steaks, this article is for you. Here, we’ll talk about skirt vs flank steak. These are two common meat cuts that most people do not know, especially those who do not eat steak regularly. Read on to know more!

Where Is It From?

To differentiate the two, one of the first things that we should be talking about would be where they came from. This will have an impact on how tough the meat is. If it is from a part that is often used for moving, it will be tougher.

Flank steak is derived from the bottom abdominal area of a cow. It is a from a muscle group often used when the cow walks or twists. There are lots of tough fibers. This is from a part where the hard-working muscles are present.

On the other hand, skirt steak is from the muscles on the diaphragm of the cow. This is a thick and fibrous muscle separating the chest from the abdomen. It also contains a lot of tough fibers.

Which is a Fatter Cut?

Do you want your steak lean or fatty? This is will dictate which among the two cuts is more suitable for your taste.

Flank steaks are known for being long and almost fat-free. This is as against skirt steak, which is known to have more fat.

So, if you are trying to go for a high-fat diet, a better option for you would be skirt steak. On the other hand, if you are eating lean meats, go for flank steak.

What About Their Grain Structure?

Grain structure is an important consideration in steaks because more than affecting the way the meat looks, this will also have an effect on the way it is prepared.

One of the main characteristics of flank steak is that it comes with clearly defined fibers. The fibers are also closer. This is one of the main differences with skirt steak. In the case of the latter, the fibers are not as tight as what you would see in flank steak.

Which is More Flavorful?

A lot of people love steaks because of their meaty flavor. The taste, however, will differ depending on several factors. Aside from the way the meat is cooked, flavors can also be different depending on where the meat is from, which is why you need to understand skirt vs flank steak.

If you are looking for a cut of meat that comes with a more pronounced beefy flavor, then skirt steak is a good choice. Although, be warned that this can be quite tough, so consider this when choosing the best way to cook the meat.

Which One is Better for Marinades?

Cooking steaks will vary from one person to another depending on personal preferences. One thing that most people do is to marinade the meat, which will make it more flavorful.

When it comes to skirt vs flank steak, if you need one that is better for marinades, you should go for skirt steak. This is related to what we talked about regarding the grains and fibers. As mentioned, in the case of flank steak, the muscle fibers are tight. This is not good for marinating. The muscles will make it difficult for the flavors to penetrate. So, if you want a steak that you can marinate, skirt is a better cut.

How to Cook Skirt Steak

Skirt steaks are good for marinades. However, take note that this is fibrous, so you will need a stronger marinade. Choose flavors with high acidity, including lime juice and vinegar. To make the steak more flavorful, make sure that you marinate the meat for six to 12 hours.

By default, skirt steak also has a strong flavor. With this, you can make things simple and add only salt and pepper before you grill the steak. This is good for purists.

When grilling skirt steak, take note that it is often thinner compared to flank steak. With this, you will need only three minutes to grill each side.

Use high heat when cooking skirt steak, which will quickly sear the meat. Get it off the flame once it is medium-rare.

Fajitas, sandwiches, tacos, and stir fry are some of the best ways to enjoy your skirt steak.

How to Cook Flank Steak

Flank steaks are also good at absorbing marinades, although, because of the fibers, it isn’t as good as skirt steak. The key here is to marinate the meat longer for the meat to absorb the flavor. Doing this is a two-edged sword because this will also tenderize your steak.

Because flank steaks are thicker, you will need at least five minutes to grill each side of the meat.  The internal temperature should be at least 130 degrees Fahrenheit, which should also be the same for skirt steaks.

Grill the meat in high heat and remove it off the grill quickly. When the heat is high, it won’t take a long time before your meat is finally cooked. Some of the best ways to use flank steak in delicious recipes include burrito bowls, curry, and salads.

Conclusion

By now, we hope that you were able to learn a thing or two from the things mentioned above about skirt vs flank steak. To sum it up, they are both from muscles that are often used by a cow. However, flank steak has tighter fibers, which makes it not ideal for marinades, unlike skirt steak. Skirt steak also has more fat content while flank steak is more ideal if you have a lean diet.

So, which one is a better option? Both are great, so we’ll leave the choice to you!