Dry Aged Steaks

Skirt Steak

Bold, beef-forward ribbon built for high heat and bold flavors.

What makes it unique

Texture you control
Dial tenderness with strict across-grain slicing and doneness (rare to medium-rare).
Weeknight fast
Reaches temp in minutes on a ripping-hot grill or skillet.
Marinade friendly
Absorbs citrus, soy, and garlic quickly for carne asada, fajitas, bulgogi-style, and more.
Slice-to-serve
Thin, across-the-grain slices stretch portions for tacos, bowls, and salads.
Versatile prep
Equally happy over live fire, cast iron, or under a broiler.

Cut location (two types)
What it means
From the plate primal as long, thin strips; sold as outside skirt or inside skirt.
Why it matters
Outside is the restaurant favorite; both deliver big flavor when cooked hot and sliced right.
Pronounced grain
What it means
Very visible, lengthwise muscle fibers.
Why it matters
Absolutely must slice across the grain to keep bites tender.
Loose, well-marbled texture
What it means
Open muscle structure with decent intramuscular fat.
Why it matters
Takes on marinades fast and stays juicy despite quick cooking.
Long, narrow shape
What it means
18 to 24 inch ribbons, about 2 to 3 inches wide, 1/4 to 1/2 inch thick.
Why it matters
Huge surface area means aggressive crust and fast, even cooking.
Beef-forward flavor
What it means
Deeper, more robust than flank or sirloin.
Why it matters
Stands up to bold spices, acids, and smoky grills.

Trait	What it means	Why it matters
Cut location (two types)	From the plate primal as long, thin strips; sold as outside skirt or inside skirt.	Outside is the restaurant favorite; both deliver big flavor when cooked hot and sliced right.
Pronounced grain	Very visible, lengthwise muscle fibers.	Absolutely must slice across the grain to keep bites tender.
Loose, well-marbled texture	Open muscle structure with decent intramuscular fat.	Takes on marinades fast and stays juicy despite quick cooking.
Long, narrow shape	18 to 24 inch ribbons, about 2 to 3 inches wide, 1/4 to 1/2 inch thick.	Huge surface area means aggressive crust and fast, even cooking.
Beef-forward flavor	Deeper, more robust than flank or sirloin.	Stands up to bold spices, acids, and smoky grills.

Ready to cook Skirt Steak?

Order pasture-raised, dry-aged skirt steak direct from our farm.