Question: Where is a skirt steak located on a cow?
About the article "Steak", section "Skirt steak".

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The flank steak is a beef steak cut from the abdominal muscles of the cow.
A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in "fajitas".
It can be grilled, pan-fried, broiled, or braised for increased tenderness.
The cut is common in Colombia, where it is known as "sobrebarriga", literally meaning "over the belly".
Flank steak is best when it has a bright red color.
Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness.
Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".
In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties.
Lady Gaga wore a meat dress made of flank steak to the 2010 MTV Video Music Awards. 
The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate.
This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is a boneless portion of the flank trimmed free of fat and membranes.
In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121.
NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D).
The Beef Flank Steak (NAMP 193) is adjacent to the skirt nearer the animal's rear quarter. 
Vaca Frita (literally "Fried Cow") is a Cuban dish consisting of fried and shredded skirt or flank steak.
It is often topped with sauteed onions and served with rice and black beans. 
A hanger steak is a cut of beef steak prized for its flavor.
Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g).
In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
Hanger steak resembles flank steak in texture and flavor.
It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle.
The hanger steak is usually the tenderest cut on an animal and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness.
Anatomically, the hanger steak is said to "hang" from the diaphragm of the 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 within the diaphragm.
The hanger is attached to the last rib and the spine near the kidneys.
Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north, where it is known as "arrachera", and is generally marinated, grilled, and served with a squeeze of lime juice, guacamole, salsa, and tortillas to roll tacos.
In South Texas, this cut of beef is known as "fajitas arracheras".
It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.
The hanger steak has historically been more popular in Europe.
In Britain, it is referred to as "skirt".
In French, it is known as the "onglet", in Italian the "lombatello", in Flanders the "kroaie", and in Spanish the "solomillo de pulmón".
Its U.S. meat-cutting classification is NAMP 140. 
Skirt steak is a cut of beef steak from the plate.
It is long, flat, and prized for its flavor rather than tenderness.
It is not to be confused with "flank steak", a generally similar adjacent cut nearer the animal's rear quarter.