By Bob Oros
Skirt Steak is a long, flat muscle cut from the beef flank and plate area commonly known as fajitas, America's best-selling ethnic entrée. Skirt is ideal for a variety of profitable dishes.
Ordering and Purchasing Information
• There are two types of Skirt Steak:
Inner - cut from the interior portion of the flank in the hindquarter.
Outer - cut from the interior surface of the short plate in the beef forequarter.
• Weight: Skirt steaks weight between 1 and 4 pounds.
• Skirt steak is one of the beef cuts sometimes referred to as thin meats.
• There are only four Skirt Steaks per animal.
• When ordering, one bag typically contains five to seven skirts; a box contains six bags.
• The thick membrane is often removed.
• Steaks are often commercially tenderized and marinated.
Cuts in the IMPS/NAMP 121 series include specific cutting, trimming and boning specifications. Netting or Typing Specifications are also included.
• Beef Plate, Outside Skirt, IMPS/NAMP 121C -- The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. The membrane, which is trimmed close to the lean, is attached.
• Beef Plate, Inside Skirt, IMPS/NAMP 121D -- A trimmed, boneless portion with the membrane removed. The lean surface is trimmed practically free of fat.