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Grass-Fed Inner Skirt Steaks

20 skirt stekas (approximately 42 lbs.) | Free Shipping

Inner skirt steaks are the quintessential fajita cut.  These steaks are long and thin, more similar to flank steaks than strip steaks. They offer excellent, rich flavor, but have a stringier, chewier texture.  They absorb marinades well, are excellent grilled, and should be thinly sliced against the grain.

Learn why Angus beef is so popular →

Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.

Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.

Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.

Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Learn more about Silver Fern farmers. Read the Guide →


10 vacuum sealed packs, 2 steaks per pack (approximately 42 lbs.)


  • Inner Skirt Steaks
  • Peeled
  • Grass-Fed
  • 100% Pasture Raised
  • Free Range
  • Verified Black Angus Breed
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Vacuum Packed
  • Fresh (frozen may be substituted due to availability)
  • Certified Halal


New Zealand

Fresh skirt steaks should be kept in your refrigerator or frozen for long term storage.

Frozen skirt steaks should be kept frozen until you’re ready to cook them, then thawed.

Thawing Tips

Skirt steaks are most often grilled (especially as fajitas) or cut into pieces and sauteed, but they can also be braised or dried to make beef jerky.  They’re usually sliced thinly against the grain to make their long muscle fibers less chewy.  Letting them rest for about 10 minutes after grilling, before you slice them, will help them stay juicy and flavorful.

Skirt steaks are often marinated for several hours before grilling or sauteing in order to introduce additional flavor.  Skirt steak marinades often involve lime juice, but you can use other citrus juices, vinegar, or wine as a base for your marinade.

How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Find the perfect steak for every preparation and occasion in our steak guide! Find It Here →

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