Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The Hardest-Working Muscles on the Animal. You Can Taste the Overtime.
Skirt and flank come off the plate and belly — muscles that fire every time the animal breathes or moves. All that work builds something the tender cuts can't: deep, mineral, unapologetically beefy flavor with a loose grain built to soak up marinade. South Texas vaqueros figured this out generations ago, and the rest of the world has been catching up ever since.
On a show-finished steer, these cuts get richness on top of that flavor. There are only a few pounds of them per animal, which is why your favorite taqueria guards theirs.
Two pounds of skirt and flank. Vacuum-sealed.
Suggested preparation: Marinate if you have time, salt hard if you don't. Hottest fire you can build, a few minutes a side, rest it, then slice thin against the grain. Slice it with the grain and we never speak of this again.
The Hardest-Working Muscles on the Animal. You Can Taste the Overtime.
Skirt and flank come off the plate and belly — muscles that fire every time the animal breathes or moves. All that work builds something the tender cuts can't: deep, mineral, unapologetically beefy flavor with a loose grain built to soak up marinade. South Texas vaqueros figured this out generations ago, and the rest of the world has been catching up ever since.
On a show-finished steer, these cuts get richness on top of that flavor. There are only a few pounds of them per animal, which is why your favorite taqueria guards theirs.
Two pounds of skirt and flank. Vacuum-sealed.
Suggested preparation: Marinate if you have time, salt hard if you don't. Hottest fire you can build, a few minutes a side, rest it, then slice thin against the grain. Slice it with the grain and we never speak of this again.