GRASS Finished Skirt Steak

What it's good for: 

This is the fajita cut. Marinate it for a few hours in something acidic. Citrus, vinegar, whatever you like. Then grill it hot and fast. Two to three minutes per side. It's thin, so it goes fast. Don't walk away.

Works just as well for stir-fries, tacos, steak salads, or sliced over rice. Also great plain off the grill with just salt and pepper if the beef is good enough, which ours is.

Slice it thin against the grain. The muscle fibers are long and pronounced on this cut. Slice with them and it'll be chewy. Slice across them and it's a different steak entirely.

Here's what you're getting:

This skirt steak comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition. Higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Skirt steak comes from the plate section, just below the ribs. It's a heavily worked muscle with coarse grain and bold flavor. More intense than most cuts. The marbling runs through it in a way that keeps it juicy even over high heat. Grass finishing adds mineral depth that makes the marinade work harder and the beef taste more like beef.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1–2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.