Located just under the rib section of a cow, the skirt steak is prized for its loose grain, great marbling, and superb “beefy” flavour. This skirt steak comes from Heritage Cattle Co. in Keene, Ontario who raise their free-range cattle on a 100% vegetarian diet without the use of added antibiotics or hormones. Because their cattle are grass-fed and finished, their beef is leaner, firmer, higher in antioxidants and vitamins, and has twice as many omega-3 fatty acids as grain-fed beef.

Skirt steaks cook quickly and are perfect for dishes that benefit from a bit of texture and flavour. 

COOKING TIP: Skirt steaks are leaner and have more texture than most steaks so they benefit from strategic cooking and slicing. We usually love steaks grilled but a skirt steak is best seared in a hot pan, ideally a cast-iron skillet. Skirt steaks are from a very muscle so they do not take long to cook and they can be tough if cooked for too long. To cook a skirt steak, pat it dry with some paper towel, heat the pan on high, and sear the steak for 4-5 minutes on either side until medium-rare (130-135℉) or medium (140-145℉). Keep an eye on the temperature because going past that range will lead to a tougher, chewier steak. Cut the steak against the grain and serve as a steak or in fajitas or salads.