Grass-Fed Angus Beef Inside Skirt Fajita Steak
12 vacuum sealed 3/4 lb. packs, 2 steaks per pack (approximately 9 lbs.)
Inside skirt steaks are the classic cut for fajitas. Long and thin, they cook quickly, are slightly chewy in texture, and offer rich, excellent flavor. The meat’s coarse grain efficiently absorbs marinades.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs 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. 100% 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.
Store frozen meats in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & 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. Slice skirt steak against the grain to make their long muscle fibers less chewy. Before slicing, let the meat rest for about 5 to help redistribute the juices.
To introduce additional flavor, marinate skirt steaks for several hours before cooking. Lime juice is a common base ingredient in skirt steak marinades, but you can use other citrus juices, vinegar, or wine as the acidic component in your marinade.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above