Skirt steak which part of cow

The inside skirt steak is a boneless portion of the flank trimmed free of fat and membranes. Skirt steak is the cut of choice for making fajitas, Mexican arrachera, Cornish pasties, Chinese stir-fry, churrasco, and Bolognese sauce.

To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-searing very quickly, or cooked very slowly, typically braised. The Skirt is located on the inside on the inside of the abdomen wall, next to the Brisket Navel end.

The skirts look a little raggedy but are delicious: more tender than flank but with a similar grain and flavour. Located on the inside of the abdomen wall just below the ribs, skirt steak can be either of two long, flat, well-marbled muscles: the diaphragm and the abdominal muscle.

It's covered with a thick membrane which is the diaphragm itself the steak is the muscle that moves the diaphragm. Inside skirt is situated below and a little bit further back from the outside skirt. It is located within the body wall itself, which is why it's called "inside. As a result, a wide flap of meat at the rear of the transversus abdominis muscle is usually excluded and ends up part of the flank instead.

Outside skirt is a bit thicker than the inside skirt and it's more uniform in shape. Inside skirt is thinner, with a slightly more irregular shape. A whole inside skirt might weigh two pounds; an outside skirt may be a bit less. But inside skirt will shrink a bit more when you cook it as the muscle fibers tighten up. Because of its thickness and regular shape, the outside skirt is what restaurants and other foodservice operations prefer to use for making fajitas and other grilled skirt steak dishes.

Although perfect on a hot grill, you can also cook a skirt steak in a cast-iron skillet or under the broiler—or anything else you can get extremely hot. Just remember, you need to cook this cut very hot and very fast. Under no circumstances should skirt steak be cooked past medium-rare ; it will be way too tough. If you're making fajitas or any other stir-fry dish, slice it up first against the grain , then marinate and cook it. You should be able to find skirt steak in the meat department of your supermarket, more often the inside skirt versus the outside skirt but may be labeled simply as "skirt steak.

Although skirt steak and flank steak are two different cuts of meat, the two are referred to interchangeably. But they should both be labeled separately as such. You can alternately use flank steak as well. Also called flap steak, the unflatteringly named cut is similar to skirt and flank in that it comes from the less tender regions of the animal.

Often cheaper than more popular cuts, this little underdog of the beef world has a wonderful meaty flavor and fine texture when prepared carefully. What Is Skirt Steak? Skirt steak is a thin, long cut with visible grain. It comes from the short plate or diaphragm area of the steer, just under the rib section. There are actually two types—the outside and the inside skirt steak. Flank steak is more tender than skirt steak, and its flavor is more intense.

That means it can easily be cooked if you want it rare or medium-rare, and searing is usually the best cooking method for it. If you want a well done or tender steak, then you must choose flank. Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably.