Everything about The Skirt Steak totally explained
The
skirt steak is a cut of
beef steak from the
plate (belly) primal cut. It is a long, flat cut that's flavorful, but tougher than most other steak cuts. It is the cut of choice for making
fajitas ("little belts" or "sashes" in Spanish) and
Cornish pasties. Skirt steaks are usually
marinated or
braised over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.
In the
United States, whole skirt steak has the
meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the
diaphragm muscle and an attached thick membrane which must be removed before cooking.
Further Information
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