Skirt steak is a thin, long cut of beef with an intense beefy flavour.
It's especially good for steaks.
Done right, skirt is the steak of the gods, and preparing it properly is well within reach of anyone with a grill or cast iron pan.
To enjoy a really fantastic skirt steak you need to remember three things. First, skirt loves and needs intense heat. Secondly, skirt should only be cooked to rare or medium rare for the most tender texture. And finally, it should be cut against the grain when served.
Because skirt also takes well to marinades (which minimise the toughness and adds flavour) it's the cut of choice for making fajitas, Chinese stir-fry and churrasco. It's also traditionally used for Cornish pasties.
Delivered vacuum packed.
Chill, trim and slice it.
It's very lean and there's little fat to trim off.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months