Australian Beef Thin Skirt: Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is also lean and contains a lot of tough fibers. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. The two muscles are the diaphragm muscle, called the outside skirt, and the transversus abdominis muscle, or inside skirt. Beef Thin Skirt is also known as: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak. Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. There are two additional ways to tenderize skirt steak: chemical and mechanical. The chemical method involves marinating the skirt steak in some sort of acid, like lime juice or vinegar, for several hours or overnight. This helps break down some of the meat fibers. It is a great steak for the grill.
Contains: “1 Kg” Australian Beef Thin Skirt Steak Chilled