The outside skirt is steak worth knowing. This USDA Choice steak contains beautiful marbling and is packed with flavor. One taste and the outside skirt steak will become one of your favorite cuts.
Double R Ranch outside skirt steak is rich with marbling for a wonderful beef flavor and tender texture. This cut surprises with deep flavor that rivals much more expensive cuts and is perfect for the grill. Cook over high heat, turn once and cut against the grain for a steak that will amaze at the dinner table. Our skirt steak is also the perfect starting point for mouth-watering and authentic fajitas is perfect for carne asada.
WHAT IS SKIRT STEAK?
Skirt steak is a cut of beef sourced from the diaphragm muscle. The long, thin steak has a thick coarse grain that is tender when it’s cutting across the muscle fibers.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The outside skirt is best seared over high heat to medium rare. Overcooking this steak causes it to be tough.1. Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
This steak has a distintive grain that's easy to spot. Cut into smaller sections, rotate 90 degrees and slice against the grain.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
Skirt steak can be found in the plate primal. There are actually two skirt steaks, and although they look similar, they are different in several key ways. The inside skirt is the transversus abdominus muscle and is named for its location inside the body cavity. The outside skirt is the diaphragm muscle and is full of flavor because it is constantly in motion. The outside skirt is more desirable because it is more tender than the inside muscle. The outside skirt has a very pronounced, coarse grain that runs across the narrow portion of the cut. It is very important to cut this steak against the grain to maximize its tenderness
The skirt steak was the original cut for fajitas. The word fajitas translates to “little skirts” or “little bands” and is derived from the way skirt steak looks. As fajitas, and skirt steak, grew in popularity, restaurants started using other beef cuts for this popular dish.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
What Is The Snake River Farms Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.
What are SRF cattle fed?
Snake River Farms American Wagyu cattle are grass fed for the first year of their life. The cattle are then fed a sustainable, locally sourced diet of hay, forages, grains, potatoes, vitamins, and minerals. SRF cattle never receive growth promotants, growth hormones, or any unnecessary antibiotics.
Family Owned & Operated
Authentic Ranch to Table
Bold Beefy Flavor
