Beef Diaphragm Guide

Beef diaphragm, including cuts like skirt steak and hanger steak, offers intense beefy flavor and tender texture when cooked properly. These underrated cuts are favorites in Asian and Latin American cuisines.

Understanding Diaphragm Cuts

The diaphragm is the muscle that separates the chest cavity from the abdominal cavity. This working muscle develops rich flavor and distinctive texture.

Skirt Steak

• Location: From the plate section, below the rib
• Characteristics: Long, flat cut with visible grain
• Flavor: Intensely beefy with good marbling
• Best for: Fajitas, stir-fries, quick grilling

Hanger Steak

• Location: Hangs between the rib and loin
• Characteristics: V-shaped with a membrane running through center
• Flavor: Rich, almost liver-like intensity
• Best for: Grilling whole, slicing thin against the grain

Cooking Techniques

High-Heat Grilling

1. Bring steak to room temperature (30 minutes)
2. Season generously with salt and pepper
3. Preheat grill to high heat (450-500°F)
4. Grill 3-4 minutes per side for medium-rare
5. Rest for 5-10 minutes before slicing
6. Slice thinly against the grain

Stir-Fry Method

1. Slice steak thinly against the grain
2. Marinate for 30 minutes (soy sauce, garlic, ginger)
3. Heat wok or skillet until smoking
4. Cook in batches to avoid overcrowding
5. Stir-fry for 2-3 minutes until just cooked

Marinades and Seasonings

These cuts benefit from marinades that complement their bold flavor:

• Asian-style: Soy sauce, sesame oil, garlic, ginger
• Latin-style: Lime juice, cumin, chili powder, cilantro
• Simple: Olive oil, garlic, black pepper, fresh herbs

Slicing Technique

The most important step for tender diaphragm cuts is slicing against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers and makes the meat much more tender to chew.