The skirt steak is a lean but flavorful cut taken from the Flank primal, meaning the animal’s abdomen. The inside skirt steak, as opposed to the outside skirt steak, comes from the transverse abdominal muscle and is slightly tougher and has more connective tissue. It is best when marinated and then cooked quickly over high heat, such as on a grill, under the broiler, or pan seared. Skirt steak has a thick grain, so be sure to slice against the grain when serving.
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.