Skirt Steak

Skirt Steak is a Hi Brau favorite for one reason: FLAVOR. It's got bold, beefy character and the most marbling of the flat steaks, which means it punches way above its tenderness class.

Rare in stores (there are only four per cow), these long, flat cuts are often rolled up and perfect for Tex-Mex; think fajitas, quesadillas, or anything that can handle a flavor bomb.

Cook it hot and fast, no more than medium rare, and slice against the grain for max tenderness.

Dry aged at least two weeks, vacuum sealed, flash frozen, and ready to bring the heat.

To learn more about our breeds, click here.