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.