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Pasture-Raised Beef Outside Skirt Steak


Pasture-Raised Beef Outside Skirt Steak




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    The original cut for fajitas, the outside skirt steak is a cut increasing hard to find at the butcher's counter. Usually reserved for our chef clients, it can now be yours.

    Note: Frozen items may thaw in transit.

    Additional Information

    When it comes to fajitas, the most authentic cut of beef to use is the outside skirt steak. The very name “fajita” means “little belt,” referring to the shape of this cut.

    Back in the day, the vaqueros (cowboys) in Texas received this little known or respected cut as part of their wages. They marinated the beef in lime juice to tenderize it and then grilled it over an open fire. Thinly sliced and served on flour tortillas, the fajita they invented became a popular dish in Tex-Mex cuisine.

    Increasingly hard to find on the market, the outside skirt steak is the diaphragm muscle from below the rib, between the brisket and flank.

    While this cut demands a little attention in the way of trimming, it rewards with its tenderness and depth of flavor. Remove the membrane and a bit of fat, and you are ready to cook.

    Just the facts

    • 100% natural beef from Angus or Angus cross stock
    • No growth hormones, steroids or antibiotics
    • 100% vegetarian diet of barley, corn and hay
    • Ships in an uncooked state
    • Product of USA
    • Note: Membrane and fat must be trimmed before cooking
    • Use within 3-5 days of receipt

    Just imagine if you could raise a steer from birth on the grass in your own back yard, and then feed it locally-grown alfalfa hay, barley and corn for a few months. You could guarantee it never got any animal by-products in the feed, nor any hormones or antibiotics. Well, that’s exactly what our ranchers do –but in a 10,000-acre backyard in the hills of central Oregon.

    Nearly twenty years ago a group of conscientious cattle ranchers formed a cooperative to focus on humane care for the animals, and the highest quality finished product.

    Their Black Angus and Angus-cross cattle range over pasture land for most of their lives, and are then rounded up and fed a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing (usually at about 2 years of age). The 100% vegetarian feed is supplemented with vitamin E and A which helps strengthen natural immunities.

    To the ranchers, humane treatment is of paramount importance, so every care is taken, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track it from birth to processing, all of which takes place in the great Northwest. Each animal comes with an affidavit that proves that the rancher followed the strict natural protocols of the cooperative.

    Each rancher in the cooperative works with Soil and Water Conservation District and utilizes range conservation practices to ensure the long-term health of the streams, springs, grasslands and eco-systems.

    This cut demands a little attention from the cook in the way of trimming, but rewards with its tenderness and depth of flavor. There is a membrane and some fat that must be removed before cooking.

    Plumper than the inside skirt, and long and narrow, the outside skirt steak has a lot of surface to take on a lovely sear. Marinate it, and cook it hot and fast, leaving it medium rare, or it will get too tough.

    Our marbled and flavorful beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry. No antibiotics, hormones or steroids are ever used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.

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