beef cuts explained
What Is It?
When purchasing skirt steak, it’s crucial to read the label and determine whether you’re buying the outside or inside cut. Fortunately, at Milam’s, you can set aside any worries because we exclusively offer the one you should choose: outside skirt! Despite their similar names, these two cuts originate from different areas of the cow. The inside skirt, derived from the hard-working transversus abdominis muscle, is generally shorter and thinner. On the other hand, the outside skirt, sourced from the less hard-working diaphragm muscle, is longer, wider, and boasts superior tenderness and juiciness.
Often, the outside skirt can only be found in upscale butcher shops or fine dining establishments. However, at all of our Miami locations, we take pride in carrying a variety of outside skirt steak cuts, including options from grass-fed sources.
How To Prepare:
Skirt steak is a versatile cut of beef that, when prepared correctly, can be truly delightful. It can be simply seasoned with salt and pepper for a straightforward approach, or you can take it to the next level by marinating it to infuse rich flavors into every juicy bite. Due to its natural marbling and thinness, skirt steak only requires a few hours for the marinade to work its magic.
When creating a marinade, consider incorporating a combination of key ingredients:
- Begin with an acidic base such as citrus juice, red wine vinegar, or soy sauce. This helps break down the tough fibers and tenderize the meat during the marinating process.
- Add a source of oil or fat, such as olive oil, to enhance the juiciness and add a subtle richness.
- Season the marinade to your taste, using a mix of freshly ground sea salt, coarse pepper, and freshly minced garlic or other preferred spices.
As a general guideline, it’s recommended to prepare approximately ½ cup of marinade per pound of beef. This ensures adequate coverage and flavor infusion during the marinating process.
How To Pair:
While it may seem unexpected, pairing a skirt steak with a Chardonnay is phenomenal, particularly when the wine has a moderate oak influence. Chardonnay offers a crisp and refreshing profile that beautifully complements the richness of the steak. The wine’s acidity and fruitiness effectively cut through the fattiness of the meat, resulting in a delightful balance of flavors.