Dry-Aged Beef Steak Series
Skirt Steak
( fajita meat, flap meat)
When trimmed and cleaned properly, even the slim muscles lining the stomach provide quick cooking and flavorful steaks. The skirt steaks, two found on each side, are located on the inside of the ribs. One is slightly larger and wider, but there are little differences in taste between the inside skirt and the outside skirt.
Once the membranes on each side of the skirt are removed by hand, it reveals beautiful bands of vibrant red muscles. The fibers of the muscles are loose and have very defined grain, and often have bands of fat that accompany the steak nicely.
These long steaks are easily identifiable, can be over a foot in length and are often rolled up after trimmed to conserve space.
These photos present a particularly long and complete inside skirt, which is arranged to accent the undulating and folding form. With lots of surface area, this steak is thin and flat which makes for a fun cook on a large hot charcoal grill. It cooks quick and holds lots of moisture making for a juicy steak ideal for feeding lots of mouths fast.
References: Danforth, Adam. Butchering Beef. North Adams, MA: Storey Publishing, 2014. p 241.