Skirt Steak

This thin cut, from the underside of the cow, with its pleated "skirt" like appearance is the preferred choice for fajitas.  Its loose grain make for a perfectly, just right, chewy, yet tender bite. The skirt steak is heavily marbled giving it a rich buttery taste.  Cooking this cut to 130 degrees allows enough time for the temperature to shrink and loosen those tough muscle fibers making for a tender steak every time. Because it is a thin cut, heat your grill up super hot, give it a sear, slice it against the grain and dig in!! (Dry Aged 30 days) 16 oz