Skirt Steak

Skirt Steak

Skirt Steak is prized for its bold flavor and rich marbling — a favorite among chefs and home cooks alike. This long, thin cut shines when marinated and cooked quickly over high heat. It’s perfect for fajitas, tacos, stir-fry, or simply sliced thin against the grain for an unforgettable steak experience.

Where It's Cut From

Skirt Steak comes from the diaphragm muscle, part of the plate section of the cow. It’s a working muscle, which gives it a robust beef flavor and a unique texture that’s tender when sliced properly.

Best Way to Cook

For the best results, marinate your skirt steak to enhance tenderness, then grill or sear it quickly over high heat to medium-rare. Be sure to rest it and slice it thinly against the grain to preserve all that juicy, tender goodness.

Why Our Skirt Steak is Special

Our Skirt Steak is cut from grass-fed, grain-finished cattle raised right here on our family ranch. We practice low-stress animal handling and never use hormones or routine antibiotics (if ever used for illness, those animals are removed from our beef program). Our beef contains no fillers, no preservatives, and no dyes — just clean, flavorful meat you can feel good about feeding your family.

Pro Tip: Don’t skip the marinade — a simple blend of citrus, garlic, and olive oil works wonders. And always slice against the grain for the most tender bite.