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M. J. Dalton Butchers
For the discerning meat eater
Skirt steak is a cut of beef steak from the brisket. It is long, flat, and prized for its flavour rather than tenderness.
The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short brisket.
The inside skirt steak is a boneless portion of the flank trimmed free of fat and membranes.
Skirt steak is the cut of choice for making fajitas. To minimize toughness and add flavour skirt steaks are often marinated before grilling or pan-searing very quickly, or cooked very slowly, typically braised.
They are typically sliced across the grain before serving to maximize tenderness.