Skirt Steak
Cut from the plate (just under the rib section), the skirt steak is a long, flat steak prized for it’s intense marbling, flavor and tenderness. Affordable and often overlooked, the skirt steak is the outside portion that’s tender and less coarse than the inside cut. Skirt steak is best seared in a hot pan such as a cast iron skillet or sizzling grill, a few minutes per side ensures a juicy finish.
single packaged
weight: see options
serves 4-5 people
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed
Cut from the plate (just under the rib section), the skirt steak is a long, flat steak prized for it’s intense marbling, flavor and tenderness. Affordable and often overlooked, the skirt steak is the outside portion that’s tender and less coarse than the inside cut. Skirt steak is best seared in a hot pan such as a cast iron skillet or sizzling grill, a few minutes per side ensures a juicy finish.
single packaged
weight: see options
serves 4-5 people
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed
Cut from the plate (just under the rib section), the skirt steak is a long, flat steak prized for it’s intense marbling, flavor and tenderness. Affordable and often overlooked, the skirt steak is the outside portion that’s tender and less coarse than the inside cut. Skirt steak is best seared in a hot pan such as a cast iron skillet or sizzling grill, a few minutes per side ensures a juicy finish.
single packaged
weight: see options
serves 4-5 people
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed