$22.99



(8oz Portions | 1.5 lb = 3 portions)

Outside Skirt Steak

Rated 5.0 out of 5
10 Reviews
$22.99 1 - 2.5 Lbs

Regular price $22.99

Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.

Every side of the beef has 2 skirts, one inside and one outside. The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The Outer Skirt is the Ribeye of the skirts while the Inner Skirt is the sirloin.

The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, Skirt does not need to be marinated and salt is all you need to season it.

YOU WILL NOT FIND ANOTHER SKIRT LIKE THIS

We source these outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.

These are soft and tender and will melt in your mouth.

 

 Best for: Grilling

 Best Cooked: Medium-Rare, Medium

We recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside. 

Suggested Reads on cooking Skirt Steak:

 How to Grill Skirt Steak (via The Spruce)

Grilling Skirt Steak (via Serious Eats)

 

Source: US MidWest

 



(8oz Portions | 1.5 lb = 3 portions)

Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.

Every side of the beef has 2 skirts, one inside and one outside. The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The Outer Skirt is the Ribeye of the skirts while the Inner Skirt is the sirloin.

The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, Skirt does not need to be marinated and salt is all you need to season it.

YOU WILL NOT FIND ANOTHER SKIRT LIKE THIS

We source these outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.

These are soft and tender and will melt in your mouth.

 

 Best for: Grilling

 Best Cooked: Medium-Rare, Medium

We recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside. 

Suggested Reads on cooking Skirt Steak:

 How to Grill Skirt Steak (via The Spruce)

Grilling Skirt Steak (via Serious Eats)

 

Source: US MidWest

 

average rating 5.0 out of 5
Based on 10 reviews
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What did you think of it?
Rated 5 out of 5
10 Reviews
Rated 5 out of 5
Review posted

Delicious

What I like is the outside skirt is so tender juicy and flavorful that i truly enjoy it in the grill or in a skillet I'm very glad that i buy my meat in Meat and bone delicious yummy. I truly enjoy it to the fullest. There's nothing bad I can say only that is expensive but is worth it!!!

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

Best Skirt Steak. PERIOD!

This is the best Skirt steak you can get. There is no other like it. Full of flavour with amazing tenderness... Just unique!

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Rated 5 out of 5
Review posted

Amazing

The steak was simply delicious and tender. Great product and quality

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Rated 5 out of 5
Review posted

Tender and juicy

Tender and juicy

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Rated 5 out of 5
Review posted

Best beef in town!!!

Best beef in town!!!

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