Beef - Skirt Steak

Skirt steak is one of the most flavorful cuts of beef!

That is because this steak has good amount of tasty fat running through it.

The skirt steak is cut from the beef plate primal, or the under belly of the cow.

It is actually the diagram muscle of the cow!

It is a uniquely long cut, usually about 20-24 inches in length. Because of its size grilling is the best option, unless it is cut into smaller portions.

This steak is also best cooked quickly over a high heat and another reason its perfect for the grill!

How to cook:

Skirt steak can be a bit tough, the best way to cook it is very quickly over the hottest grill possible. Some people will even skip the grill altogether and cook it directly on the coals. Cooking it directly on the coals gets the surface of the meat nice and brown very quickly, without cooking the inside of the meat for too long.

Ideal doneness is medium-rare to medium.

**Most importantly, skirt steak absolutely must be sliced thinly against the grain.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.