Skirt Steak
Skirt Steak
When time is of the essence, Skirt Steak is your go-to choice. Whether grilled or pan-seared, it delivers a fast and flavorful meal. Enjoy it as a steak or slice thinly against the grain to elevate salads and tacos. This steak boasts a buttery flavor with a satisfying texture. Dry aging enhances its depth of flavor and tenderizes its larger grain. What sets Skirt Steak apart is its unique grain orientation, running the short way. Prior to cooking, take note of the grain direction to ensure optimal slicing against it.
There are two different types of Skirt Steak: inside skirt and outside skirt. The inside skirt is thinner and more uniform in shape, while the outside skirt is thicker with a more pronounced beef flavor. Both cuts offer a robust taste and distinct texture that make Skirt Steak a favorite for various dishes.
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
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.
Recipes
