Skirt Steak - The Primal Cuts

Skirt steak is slowly becoming more popular in Australia, but is widely underrated and underutilised. It’s a cut that comes from the diaphragm area of the cow, an area called the Plate Primal (beneath the rib, in front of the flank). The meat is very rich in flavour but definitely not known for its tenderness.  Our butcher makes the most amazing rolled roasts for our cuistomers, using the Beef Skirt and Chuck. Having said that we know Rolled Roasts aren’t for everyone.  So, if you choose not to get the Rolled Roast in our meat packs don’t discard the idea of getting Skirt altogether. 

Skirt is generally quite thin so it has quick‑cooking versatility and is normally best used in dishes that call for high heat searing.

Recipes that are great for skirt steak are Fajitas, Stir‑fry and Asian dishes, Marinated bbq steaks and seared meats for salad bowl style meals.  Cook hot and fast and serve medium. 

HOT TIP: It is a great idea to slice the meat, throw it in a bowl and coat with bicarb soda for an hour or so.  Rinse thoroughly under running water before marinating and cooking.  Its a process called ‘velvting’ and helps enhance the flavours and make the meat more tender.

Check out our recipes for Satay and Garlic Ginger Stir-Fry Skirt Steak. It’s delicious, super easy, quick to get on the table and feeds an army.

Skirt Steak is not a Prime Cut - cuts like this are “primal cuts” - the basic cuts that are separated from the carcass during butchering. But that doesn’t mean they aren’t fantastic on your family's dinner plate!!