| Size: |
Approximately 13.5lbs. |
| Features: |
Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frozen |
| Origin: |
Texas |
Bison skirt steaks have a stringy, chewy texture that makes them less popular than the
premium steak cuts. However, this simply makes them more affordable, and they actually offer some of the richest flavor of all steaks. Their loose texture makes them particularly well suited to absorbing marinades.
Skirt steaks are the traditional cut used in making fajitas. Because of their long muscle fibers, they are best served thinly sliced against the grain.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. It’s primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
Store bison skirt steaks in your freezer until you're ready to use them. For thawing tips, please read
Safely Defrosting Frozen Food for Maximum Flavor.
We do not recommend refreezing unused raw portions.
Bison skirt steaks are often marinated to tenderize them and introduce additional flavor. They can be grilled for fajitas, braised, or turned into bison jerky.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. The only important consideration is to take its faster cooking rate into account so it doesn’t overcook and dry out. Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
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