SKIRT STEAK
SKIRT STEAK
Skirt Steak is a quick, flavorful cut perfect for grilling or pan-searing. Serve it whole or sliced thin against the grain for tacos, salads, and more. Its rich, buttery flavor and hearty texture are enhanced through dry aging for added tenderness and depth.
There are two types of Skirt Steak: inside and outside skirt. Inside skirt is thinner and more uniform, while outside skirt is thicker with a bolder beef flavor. Both are known for their robust taste and signature texture.
WHAT TO EXPECT:
Skirt Steak comes from the plate section of the cow, located below the rib. Specifically, it’s a cut from the diaphragm muscle. There are two types of Skirt Steak: inside skirt and outside skirt. The inside skirt is a bit thinner and more uniform in shape, while the outside skirt is thicker and has a more pronounced beef flavor. Both cuts are well-exercised, which contributes to their robust flavor and distinct texture.
COOKING NOTES
The Skirt Steak is found near the plate and is actually the diaphragm muscle of the steer. This muscle plays a role in breathing, and due to the pasture-raised lifestyle of the animals, it gets a significant workout, resulting in excellent flavor and large muscle fibers. Our butchers trim this steak meticulously, preparing it for the grill with just enough fat to ensure juiciness and flavor.
HOW TO PREPARE:
GRILLED
SKILLET