Skirt Steak
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
Skirt steak is the US name for a cut of beefsteak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate.
Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank, and hanger steak. It has similar cooking properties.
Skirt steak is best seared in a hot pan. A cast iron skillet or a sizzling grill are my top picks. Here are some more tips for cooking the best skirt steak!
Dry the surface for better crust. I always dry the surface of my steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
Do not overcook. A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface and results in medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.
We typically have our skirt steaks left whole, which means they will be fairly large, in the 2-3 pound range for most. These large skirts make for hosting a larger crowd for some amazing skirt steak tacos, or once thawed, you can cut into smaller portions for great weekly meal prepping. Regardless, when cooked properly, you will find our skirt steaks as some of the tastiest cuts of beef you’ve ever had!!
Price is per pound, so understand that these skirts will certainly be over 1 pound each, and when purchasing, you should put quantity as 2 (which will reflect 2 pounds), and if larger or slightly smaller, we will adjust final pricing accordingly.
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
Skirt steak is the US name for a cut of beefsteak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate.
Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank, and hanger steak. It has similar cooking properties.
Skirt steak is best seared in a hot pan. A cast iron skillet or a sizzling grill are my top picks. Here are some more tips for cooking the best skirt steak!
Dry the surface for better crust. I always dry the surface of my steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
Do not overcook. A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface and results in medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.
We typically have our skirt steaks left whole, which means they will be fairly large, in the 2-3 pound range for most. These large skirts make for hosting a larger crowd for some amazing skirt steak tacos, or once thawed, you can cut into smaller portions for great weekly meal prepping. Regardless, when cooked properly, you will find our skirt steaks as some of the tastiest cuts of beef you’ve ever had!!
Price is per pound, so understand that these skirts will certainly be over 1 pound each, and when purchasing, you should put quantity as 2 (which will reflect 2 pounds), and if larger or slightly smaller, we will adjust final pricing accordingly.
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
Skirt steak is the US name for a cut of beefsteak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate.
Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank, and hanger steak. It has similar cooking properties.
Skirt steak is best seared in a hot pan. A cast iron skillet or a sizzling grill are my top picks. Here are some more tips for cooking the best skirt steak!
Dry the surface for better crust. I always dry the surface of my steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
Do not overcook. A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface and results in medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.
We typically have our skirt steaks left whole, which means they will be fairly large, in the 2-3 pound range for most. These large skirts make for hosting a larger crowd for some amazing skirt steak tacos, or once thawed, you can cut into smaller portions for great weekly meal prepping. Regardless, when cooked properly, you will find our skirt steaks as some of the tastiest cuts of beef you’ve ever had!!
Price is per pound, so understand that these skirts will certainly be over 1 pound each, and when purchasing, you should put quantity as 2 (which will reflect 2 pounds), and if larger or slightly smaller, we will adjust final pricing accordingly.