Hanger steak

Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to ``hang'' from the diaphragm of the heifer or steer. 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. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.

Question: is hanger steak and skirt steak the same
Answer: no