section: Skirt steak
question: From what part of a cow is a skirt steak cut?
article: Steak
candidates: A skirt steak is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender and it is usually priced by its flavour rather than the tenderness because its flavour is better than its tenderness. Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for fajitas and arrachera. In the United Kingdom it is often used as filling for Cornish pasties as well as vegetables such as carrot and potato. In Chinese cuisine it is used for stir-fries, in Spanish cuisine the steak is made for churrasco and Italian cuisine use skirt steak for making bolognese sauce as well as with tomatoes.