When you need a great, flavorful cut of beef that goes a long way, reach for our Angus Grass Fed Outside Skirt steak by Silver Fern Farms. This little-known cut was usually reserved for the butcher himself, or restaurants, but savvy meat-lovers know and love this large, flat cut for numerous reasons. One of the most important ones? Flavor, flavor, flavor! Buttery, meaty and rich, the outside skirt is riddled with fat, which in meat translates into flavor. It’s also a large cut, and not as expensive as a rib eye or tenderloin, making it a great value without resigning flavor.
Our Angus Outside Skirt steaks come from Silver Ferns farm, a New Zealand company founded in 1948, and one of the leading suppliers of grass-fed beef. The pure clean air of New Zealand, the pristine lush pastures for the animals to graze, paired with prized Angus breeds that can roam and graze freely, means the quality of the beef is incomparable. This flavorful Outside Skirt steak comes from stress-free cattle that’s never given any antibiotics or hormones, and because it comes from grass-fed beef, it’s leaner, healthier, and full of vitamin A and E, plus omega 3 fatty acids. It’s the perfect combination of flavor and nutrition, delivered to your doorstep!
This cut has already been peeled - which means the silver skin has been removed, so you can just cook it. The ultimate use for Outside Skirt is the ever-popular fajitas – it’s also sometimes called just fajita meat. In order to truly appreciate this cut, you must cook it properly, as its thinness reveals a propensity to overcook. If you’re grilling it, make sure the grill is hot, and remains hot. Skirt steaks is a cut that must be cooked at high heat the whole time. No two-zone grilling here. Once it’s done, let it rest and always slice skirt steak against the grain. You can savor it with just a good dash of salt and pepper or try a rub or marinade.