Skirt Steak

$38.00 USD
$38.00 USD
• Per package

5.0 average rating from 7 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • The quick cooker. Ideal for quick cooking like grilling or stir frying
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Ideal for marinades and sauces. From chimichurri sauces to lime marinades, skirt steak absorbs flavors better than almost any other steak
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Additional Information

Our grass-finished skirt steak is cut from the diaphragm muscle—known for its attractive marbling, loose grain, and beef-forward flavor. Naturally thin and quick-cooking, this cut is perfect for dishes like fajitas, stir-fries, and tacos; or anything where marinades help make tenderness and flavor shine. Slice it thinly against the grain after cooking to highlight its signature texture and rich, pasture-raised taste. 

  • Cut from the diaphragm muscle for deep flavor and a loose, tender grain
  • Quick-cooking cut ideal for searing, grilling, or marinating
  • Naturally thin and perfect for fajitas, tacos, or stir-fries
  • Best cooked to medium for a juicy, tender bite

For best results thaw your skirt steaks in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our skirt steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished skirt steak cooks very quickly due to its thin, open-grain structure, so controlling heat is essential. Because it’s lean and long, it’s easy to overcook. Keep it at or below medium (140–145°F) to maintain tenderness. A marinade is especially helpful for skirt steak, adding moisture, enhancing browning, and giving you a more forgiving cooking window.

General Tips:

  • Cook over medium to medium-high heat—never high—to avoid toughness
  • Sear quickly on each side, aiming for fast color without overcooking the interior
  • Always slice very thin and against the grain to maximize tenderness


Grill Tips:

  • Preheat to medium/medium-high and oil the grates to prevent sticking
  • Grill 1–2 minutes per side; skirt steak cooks lightning fast
  • Position thicker parts closer to the heat and thinner ends farther from it
  • Pull the steak early (around 130–135°F) knowing the temperature rises as it rests
  • Let rest for 5 minutes, then slice thinly across the grain at an angle
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