It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle.

[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm.

Due to its limited quantity, it is rarely marketed to consumers, with most hanger steak cuts being diverted to restaurants.

[4] The hanger steak has historically been more popular in mainland Europe than in English-speaking countries.

In Italian it is known as the lombatello, in Dutch the longhaas, in Mallorca Floquet, in Polish the świeca wołowa, and in Spanish the solomillo de pulmón[2] or entraña.