Cut from the plate (between the brisket and the flank), skirt is beautifully lean and packs a flavoursome punch, despite being a little less tender than some other cuts. Pop it in a marinade overnight or cook in liquor to keep the meat moist though and you'll end up with a top-notch steak sandwich filling or something to spice up a lunchtime salad!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Available weights: 400g and 800g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Fry a high heat for 2-3 mins on each side, let the steak sit for 5 mins before slicing into thin strips. Serve in a salad or a sandwich with all your favourite trimmings!Check out more recipes
This thrifty cut finds its way in to world cuisine in all sorts of places. It is the cut of choice for churrasco, fajitas and Cornish pasties.