The outside skirt steak is the outer skirt cut, as opposed to the inside skirt, both of which come from the Flank primal, meaning the animal’s abdomen. The outside skirt is taken from the diaphragm muscle, which is tender and well-marbled. It is great when marinated and then grilled, broiled, pan fried, or pan roasted. It can also be sliced thinly against the grain and used for fajitas or stir fries.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.