CONFIDENCE IN YOUR CUT

SKIRT & FLANK

The Skirt is located on the inside of the abdomen wall just below the ribs, skirt steak is either of two long, flat, well-marbled muscles: the diaphragm and the abdominal.

Skirt steaks are versatile and full of flavour with more chew than other steaks. With a coarse grain, they easily take on marinade which can help with tenderisation. When cooked on high heat, the characteristic marbling imparts an outstanding flavour. Slice it thick against the grain before serving to ensure maximum tenderness.

Cuts Include the Flank Steak, Also known as bavette, this long flat steak is taken from a single muscle beneath the loin in the abdominal area.

Each carcase has only two, and because they’re practically free of fat and connective tissue, they require little trimming. Full of flavour, flank steaks are extremely versatile and easy to prepare. The distinctive coarse grain that runs along the length is porous, so they generously soak up rubs and marinades. Carve flank steak thinly across the grain before serving.

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