Question: From what part of a cow is a skirt steak cut?
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. 
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. 
  Chateaubriand steak: Usually served for two, center cut from the large end of the tenderloin.
Sometimes it's extra thick top sirloin.
Chuck steak: A cut from neck to the ribs.
Cube steak: A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet Mignon: A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Flap steak: A cut from the bottom sirloin.
Flank steak: From the underside.
Not as tender as steaks cut from the rib or loin.
Flat iron steak: A cut from under the shoulder blade.
Hanger steak or (French) "onglet": A steak from near the center of the diaphragm.
Flavorful, and very tender towards the edges, but sinewy in the middle.
Often called the butcher's tenderloin or hanging tender.
Popeseye steak: Thinly sliced rump steak, originating in Scotland and available in the UK.
Ranch steak : A chuck steak usually cut no thicker than one inch, 10 ounces or less, and trimmed of all excess fat  Rib eye steak, also known as Scotch fillet, and Entrecôte: A rib steak consisting of the longissimus muscle and the spinalis or cap.
This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.
Also known as a Spencer Steak.
Round steak, rump steak, or (French) "rumsteak": A cut from the rump of the animal.
A true grilling steak with good flavor though it can be tough if not cooked properly.
Sirloin steak: A steak cut from the hip.
Also tends to be less tough, resulting in a higher price.
Outside Skirt steak: A steak made from the diaphragm.
Very flavorful, but also rather tough.
Inside skirt steak: A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Strip steak, also known as New York strip: A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
T-bone steak and Porterhouse: A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra).
The two are distinguished by the size of the tenderloin in the cut.
T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin.
T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Tri-tip steak/roast: Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
Types of beefsteaks.
Several other foods are called "steak" without actually being steaks:  Beef tips: Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from.
Common as a "budget conscious" option for those who want to eat steak but cannot afford (or cannot consume) a whole steak.
Salisbury steak: Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms.
Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time).
It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.  
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. 
Flap steak, or Flap meat (IMPS/NAMP 185A, UNECE 2203)) is a beef steak cut.
It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.
The flap steak is sometimes confused with hanger steak (IMPS/NAMP 140, UNECE 2180) as they both are thin and come from similar parts of the animal, most commonly cattle.
The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt.
Sometimes mistakenly sold as Skirt steak.