guide to beef cuts

beef portioned outer skirt steak

beef plate section

The skirt steak is a long, flavorful cut from the plate with a strong muscle grain. While inner skirt steaks are less expensive and the classic fajita cut, outer skirt steaks are prized as a more affordable center of plate cut. They contain intramuscular fat that helps keep them juicy & flavorful after high heat cooking methods.

For optimal tenderness, skirt steaks should be cooked no further than medium rare & sliced against the grain. They’re an excellent choice for marinating.

These skirt steaks have had their outer fat & membrane peeled off, before being cut into single serving portions.

Applications: Sear, Broil, Grill, Roast, Pan Roast or Sous Vide.



fat content

Related Cut Guides:

suggested dishes:

Steak & Eggs with Sweet Potato Hash

Skirt Steak with Crab Croquettes

Skirt Steak with Chanterelle Mushrooms

Beef Skewers with Satay Sauce

Grass-Fed Beef Noodle Fry

Steak & Slow Roasted Tomato Tacos

Citrus Marinade

Southwestern Chile Rub

Porcini Mushroom Rub

Five Spice & Tea Rub