Diaphragm: What It Is and How to Cook This Affordable Cut of Meat

**Diaphragm: What It Is and How to Cook This Affordable Cut of Meat**

When it comes to choosing affordable cuts of meat that are packed with flavor, the diaphragm might not immediately come to mind. However, this often-overlooked cut, also known as the *skirt steak* or *hanger steak*, is a hidden gem for home cooks and professional chefs alike. With the right techniques and a little creativity, the diaphragm can become a delicious, tender, and budget-friendly meal. But first, let’s explore what diaphragm meat is and how you can cook it to perfection.

### What Is the Diaphragm?

The diaphragm is a thin, flavorful muscle that lies between the chest and abdomen of an animal. In beef, this cut is often referred to as *skirt steak* or *hanger steak*, both of which are commonly used in various cuisines around the world. It’s typically a well-exercised muscle, meaning it has a rich, beefy flavor and can be tougher than more tender cuts like ribeye or filet mignon. However, with the right cooking methods, it can be just as tender and juicy.

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**Characteristics of Diaphragm Meat:**