Skirt Steak

Cut from the plate primal, which sits just below the rib and between the brisket and flank, the Skirt Steak is long, thin, and packed with intensely beefy flavor. This well-marbled cut is prized by chefs and home cooks alike for its bold taste and versatility, making it a staple in Latin American, Korean, and Tex-Mex cuisine.

While not as naturally tender as some cuts, its open grain and rich marbling mean that with proper preparation—like a quick sear over high heat and slicing against the grain—you’ll enjoy a surprisingly tender bite with mouthwatering flavor in every piece.

Our Angus Skirt Steak shines on the grill, in a hot cast-iron pan, or even under the broiler. It's the ideal choice for steak tacos, fajitas, stir-fry, or steak salads where you want the beef to stand out and bring serious flavor to the plate.

A true butcher’s cut — bold, satisfying, and deeply savory.