Traditionally used in pasties, this beef skirt can be marinated to cook quickly or slowly for shreds of delicious flavour.

Serves: Up to 3 people

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The Butcher: Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness, although 24 hours of marination will tenderise the meat and it can then be quickly cooked.

In The Kitchen: Because of it’s suitability for quick frying, skirt steak is perfect for quick frying in Chinese-style dishes. It also makes for a delicious steak sandwich.

Recipe: Beef skirt in red wine sauce

Weights:
Please note that all meat weights are approximate and may vary by 20% either way.  If weight varies more we will let you know.