Description
Product description:
At BaladyFarms our expert butchers practice what's known as 'seam' butchery. That means they work with the anatomy of the carcass to retain the integrity of each muscle. Cuts that are made up of single muscles, rather than a collection of muscles cut in a slab, are easier to cook and benefit from consistency of texture and flavor. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut
BaladyFarms Skirt Steaks provide a unique flavor and is a naturally leaner cut,It is perfect for fajitas,, Mexican arrachera, Cornish pasties, Chinese stir-fry, churrasco, Bolognese sauce, and "philly cheesesteak" sandwiches
Cook in a flash – these steaks are
your new barbecue favorite! Beef skirt steak is an under-rated cut that's seen
as being a bit less, well, glamorous when compared to other steak cuts Beef
skirt is a long, thin internal muscle that does the job of operating the beef
animal's diaphragm. That means it's in charge of breathing, so it's certainly a
hard worker. This hard work translates into the really intense beefy flavor and
an open-grained texture that gives the skirt steak a bit of stretch. Forget
what you've heard about this being a tough cut. It does have a bit of bite, but
that's to its advantage – making it a really satisfying steak when cooked
quickly and left pink and juicy inside.
To minimize toughness and add flavor skirt steaks are often marinated before
grilling or pan-searing very quickly. They are typically sliced against the
grain before serving to maximize tenderness.
A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!
One piece of Skirt Steak usually weights (80-250 Grams) approx.
Help yourself to BaladyFarms Meats favorite Skirt steak recipes, located under the cooking tips & Instructions tab.
Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.
Other names:
Fajita Meat, Fajita Steak, Skirt Steak. Romanian tenderloin, Romanian steak, Philadelphia steak, or Arrachera
Ingredients:
100% Young local (Balady) breed freely farming without any binding.
Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision
Minimal travel time to the governmental abattoir
Slaughtered at the governmental abattoir to have the approvals and the required stamps
GMO free
Raised naturally without any hormones
Clean, happy & well looked after animalsWays of cooking:
Stir-Fry, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way, Smoking, Skillet to oven (slow cooking)
Cooking tips & Instructions:
Skirt steak is ideal for fajitas, stir-fries, and other applications that call for beef strips. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak.
Marinate your Skirt in the refrigerator, not at room temperature. This will help keep your food safe from food-borne illnesses.
Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.
Use a combination of an acid, oil, and spices in your marinade. (Usually lemon juice, balsamic vinegar, soy sauce, or Worcestershire sauce work well), brown sugar, and your favorite mix of steak spices. Black pepper, garlic, and thyme are popular choices.
Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices.
For the best results, try to marinate the steak the night before you cook it or at least 6 hours for the maximum flavor.
If you can’t get to cooking your marinated steak within two days, you can also freeze the meat in the marinade to be used later. That’s a benefit of using the freezer-safe bags – you can just toss them right into the freezer for later. Then, when it’s time to cook, thaw the meat and cook.
For most marinades, use about 1/2 cup of the marinade for every 1 kilo of beef.
After removing the beef from the marinade, pat all sides of the steak dry with paper towels to prevent steaming and encourage browning.
Rare: Cool red center, 52° C (cook 1 1/2 – 2 1/2 minutes per side over high heat, depending on thickness)
Medium Rare: Warm red center, 57° C (cook 2 – 3 1/2 minutes per side over high heat, depending on thickness)
Medium: Warm pink center, 63° C (cook 2 1/2 – 3 1/2 minutes per side over high heat, depending on thickness)
Medium Well: Slightly pink center, 66° C (cook 3 1/2 – 4 minutes per side over high heat, depending on thickness)
Well Done: Little or no pink, 71° C (cook 4 – 5 minutes per side over high heat, depending on thickness)