inside skirt steak with tortilla chips, salsa, cherry tomatoes and jalapeno

SKIRT STEAK

$19.25
$19.25
Sold Out

Size: 1.25 to 1.50 lbs

Type: Inside

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Our beef skirt steak is a go-to for anyone who loves bold, rich flavor in a tender cut. Whether you're throwing it on the grill or searing it hot in a cast iron skillet, this cut is versatile and always delivers.

Now, let's talk inside vs. outside skirt steak. Both cuts come from the plate section of the beef, but they have a few differences. Outside skirt steak is known for being a bit thicker with a more defined grain, making it easier to cook evenly. It’s prized for its tenderness and deep, beefy flavor. Inside skirt steak, on the other hand, is a bit thinner and has a more open texture, soaking up marinades like a champ.

Whichever you choose, you're getting a steak that’s full of character, perfect for tacos, fajitas, or just enjoying on its own. Give it a quick sear, slice against the grain, and you're good to go.

  • Pasture Raised

  • Grass-Fed, Grain-Finished Premium Beef

  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

All Natural, Indiana Pasture Raised Angus Beef


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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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