Small Skirt Steak
When you’re short on time, Skirt Steak is the perfect option. Throw it on the grill or in your cast iron pan for an amazingly fast and flavorful meal. Enjoy as a steak or slice against the grain for salads and tacos. This steak has a naturally buttery flavor, with a nice bite. The two week dry-aging period deepens the flavor and tenderizes the naturally larger grain that this cut is known for.
The Skirt Steak is located near the plate, and is actually the diaphragm of the steer or heifer. This muscle helps the animal breath, and because of the pasture-raised lifestyle they lead, this muscle gets an incredible workout, which creates an awesome flavor and large muscle fibers. The Small Skirt steak is typically the "Outer Skirt" but, depending on the size of our beef, this cut can also be a small "Inner Skirt."
This thin cut only needs to be cooked over high heat for a very short period of time, 2-4 minutes per side. If it's too large for your pan, slice the steak in half or into thirds, lengthwise. In addition to making it easier to cook, slicing against the grain, which runs from top to bottom on the short side of the meat, will be a breeze.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process