Skirt Steak

Skirt Steak

Skirt Steak is all about big Beef flavor. Its loose grain and natural marbling give it a rich, juicy character that's especially good when cooked quickly over high heat.

It's one of our favorite cuts for fajitas and tacos, but don't limit it to those. Skirt Steak is excellent grilled whole, seared in a cast-iron skillet, sliced for steak salads and bowls, or served simply with salt and a good char.

Built for High-Heat Cooking

The key to a great Skirt Steak is keeping things hot and fast. Its thin shape develops a beautifully browned exterior quickly without requiring a long cooking time.

Skirt Steak also takes marinades particularly well, making it a great choice when you want to add another layer of flavor before it hits the grill.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Skirt Steak

Grill or sear Skirt Steak over high heat until it reaches your preferred doneness, then allow it to rest before carving. Most importantly, slice it thinly across the grain. Because Skirt Steak has such a pronounced grain, proper slicing makes a major difference in tenderness.