guide to beef cuts

beef inside skirt


beef inner skirt
beef plate section

Cut from the Plate, the inside skirt is a long, thin, affordable muscle that offers good flavor and absorbs marinades well. It is cheaper than the outer skirt, which is considered to be a more center-of-plate cut. It has a prominent muscle grain, similar to the outer skirt & flank steak, so it should be thinly sliced against the grain and cooked no further than medium rare for optimal tenderness.

Inside skirt steaks are the traditional cut of choice for fajitas, but flank steaks & cheaper flap meat are also used. These skirt steaks are sold peeled – their surface membranes and fat have been removed for easier preparation.

Applications: Grill, Sear or Stir Fry.



fat content

Butchery Tutorial:

Related Cut Guides:

suggested dishes:

Grass-Fed Beef Noodle Fry

Steak & Slow Roasted Tomato Tacos

Citrus Marinade

Southwestern Chile Rub

Porcini Mushroom Rub