Full of beefy flavor Skirt Steak is a classic cut for fajitas and tacos that takes well to marinades before being seared up on the grill or in a cast iron pan. Skirt steak comes from the section of the cow known as the beef plate, below the ribs. This cut is a long, flat muscle with very thick grain that runs across the length making it a bit more tough. Due to its chewier texture this cut is best cooked quickly on a very hot grill or cast iron pan to brown the exterior wth an interal temp of medium-rare. Be sure to slice thinly against the grain before serving. This is the same USDA Prime outside skirt we provide to the best steakhouses and is superior in tenderness, flavor, and uniformity to the inside skirt more commonly found in grocery stores. Order yours today and see why this cut is the choice of top chefs and grillmasters.