Cut Deep Dive: Outside Skirt (Anchangsal)

Outside skirt is a diaphragm muscle with long, coarse fibers. In Korean service it appears as anchangsal — prized because each cow gives so little of it.

Trim the membrane if still attached. Season simply or use a light marinade; the cut already tastes intense. Sear hard and fast, pull around medium-rare, and slice across the grain on a diagonal so the chew opens up.

Compared with ribeye, skirt is less buttery and more mineral-beefy. Compared with hanger (tosisal), it is usually flatter and longer in shape, with a different fiber pattern.

At home: cast iron ripping hot, good ventilation, rest one minute, slice thin. At a restaurant: order it mid-meal after chadol, before the richest marbling, so you can still taste it.