Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. U.S. meat-cutting classification of NAMP 140. the more frequently a body part is used/exercised, the tougher the meat. As this cut is taken from the leg, it usually comes with a bone intact. Some butchers sell flank steak under the name “London Broil,” while others use that term for cuts from the round (that’s the butt of the cow). Skirt steak just so happens to be used quite frequently in mexican cusine. Steaks are perfectly achieved when the meat is at the right temperature. Required fields are marked *. In France, it is called Bavette and Arrachera in Spain.