Our USDA Choice outside skirt steak contains beautiful marbling and is packed with beef flavor. Use for carne asada, tacos or your personal recipe. Average weight is 1.5 lbs.
Our USDA Choice outside skirt steak contains beautiful marbling and is packed with beef flavor. Use for carne asada, tacos or your personal recipe. Average weight is 1.5 lbs.
Grass Fed, Grain Finished
Sustainably Raised
Family-Owned & Operated
Double R Ranch outside skirt steak is rich with marbling for a wonderful beef flavor and tender texture. This cut surprises with deep flavor that rivals much more expensive cuts and is perfect for the grill. Cook over high heat, turn once and cut against the grain for a steak that will amaze at the dinner table. Our skirt steak is also the perfect starting point for mouth-watering and authentic fajitas is perfect for carne asada.
Skirt steak is a cut of beef sourced from the diaphragm muscle. The long, thin steak has a thick coarse grain that is tender when it’s cutting across the muscle fibers.
Average weight: 1.5 lbs.
This is a natural product, and the actual weights may vary.
The outside skirt loves heat and is best seared on a grill set as hot as it will go. This is a thin cut and cooks quickly.
Set up your grill, season your skirt steak, then sear them about 2 minutes on each side.
The trick to cooking a perfect skirt steak is to quickly develop a char on each side. Since it is so thin, this doesn’t take long, provided your grill is smoking hot. The caveat is that overcooking this steak causes it to be tough.
Internal temperature is the most accurate way to know if your steak is done. In the case of the skirt steak, time is of the essence, so use the exterior char as a guideline. As soon as the first side is seared, flip and sear the other. Then, take it off the grill.
Rest your skirt steak 5 to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
This steak has a distinctive grain that's easy to spot. It runs across the short side of the steak. Cut into smaller sections, rotate 90 degrees and slice against the grain.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
Double R Ranch outside skirt steak is rich with marbling for a wonderful beef flavor and tender texture. This cut surprises with deep flavor that rivals much more expensive cuts and is perfect for the grill. Cook over high heat, turn once and cut against the grain for a steak that will amaze at the dinner table. Our skirt steak is also the perfect starting point for mouth-watering and authentic fajitas is perfect for carne asada.
Skirt steak is a cut of beef sourced from the diaphragm muscle. The long, thin steak has a thick coarse grain that is tender when it’s cutting across the muscle fibers.
Average weight: 1.5 lbs.
This is a natural product, and the actual weights may vary.
Cooking Tips
The outside skirt loves heat and is best seared on a grill set as hot as it will go. This is a thin cut and cooks quickly.
Set up your grill, season your skirt steak, then sear them about 2 minutes on each side.
The trick to cooking a perfect skirt steak is to quickly develop a char on each side. Since it is so thin, this doesn’t take long, provided your grill is smoking hot. The caveat is that overcooking this steak causes it to be tough.
Internal temperature is the most accurate way to know if your steak is done. In the case of the skirt steak, time is of the essence, so use the exterior char as a guideline. As soon as the first side is seared, flip and sear the other. Then, take it off the grill.
Rest your skirt steak 5 to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
This steak has a distinctive grain that's easy to spot. It runs across the short side of the steak. Cut into smaller sections, rotate 90 degrees and slice against the grain.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Plate
The plate primal is located on the underside of the animal directly beneath the rib primal. Cuts from this primal have a high fat content which makes them juicy and full of flavor. Key muscles in the plate primal are the serratus ventralis (plate ribs) and transversus abdominus (skirt steak).
Frequently Asked Questions
What is skirt steak used for?
Skirt steak is an extremely flavorful cut sourced from the plate primal. It excels over high heat, making it the classic choice for carne asada, fajitas, and quick grill or cast-iron cooking. The coarse grain also makes it one of the best cuts for marinades.
How to cook skirt steak
High heat is essential. Preheat your grill as hot as it goes, season your steak, then sear 3 to 4 minutes per side to develop a char on each side. For medium rare, pull at 120°F internal temperature. Because this is a thin cut, it moves through temperatures quickly, so check early. Rest 5 to 10 minutes before slicing. This steak has a distinctive grain that runs across the short side. Cut into smaller sections, rotate 90 degrees, and slice against the grain for tenderness.
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
What is the Snake River Farms Guarantee?
We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."
Overall rating: 4.7896442 / 5 from 309 reviews.
AI Generated Review Summary
Double R Ranch outside skirt steak is celebrated for its rich marbling, wonderful beef flavor, and tender texture. Customers rave about its deep flavor, which rivals more expensive cuts, and its suitability for grilling, fajitas, and carne asada. The quality and tenderness are consistently praised, making it a top choice for steak lovers.
Summary topics
steak quality (30%): Many customers loved the skirt steak, describing it as amazing, excellent, and the best they've ever had.
marbling quality (3%): It was highlighted by customers that the marbling of the product is loved and appreciated by many.
reorder intent (14%): It was reported by customers that they would buy it again, indicating a high level of satisfaction.
flavor quality (20%): A significant number of customers remarked on the great taste of the product, with many describing it as amazing, outstanding, and outstanding.
tenderness quality (6%): Customers expressed appreciation for the tenderness of the product, with multiple reviews mentioning its greatness.
