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Outside Skirt Steak, AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Outside Skirt Steak | AGA Certified Grass-Fed (Avg Weight about 2 lbs)
The "Churrasco" Classic — Rare, Heavily Marbled, and Ultra-Flavorful. If you see "Skirt Steak" on a high-end restaurant menu, this is the cut they are serving. While the Inside Skirt is the workhorse, the Outside Skirt is the unicorn. Sourced from our partners at North Georgia Meat Company (NGM), this diaphragm muscle is significantly rarer (there are only two thin strips per animal) and possesses a much higher degree of intramuscular fat than the Inside cut. It offers a looser grain structure and a rich, buttery texture that makes it one of the most sought-after steaks in the entire animal for grilling enthusiasts.
Why It’s a Staple: It is the authentic cut for Carne Asada and Churrasco. Because of its unique marbling, it chars beautifully on the outside while staying juicy and tender on the inside—a balance that leaner cuts just can't achieve.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Outside Skirt (Diaphragm / Entraña)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 2 lbs
🔥 The Chef’s Method: High heat is non-negotiable here.
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The Prep: Keep it whole while cooking. Season generously with coarse salt.
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The Heat: You want the grill as hot as it will go. You are looking for a crispy, charred exterior in a short amount of time.
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The Slice (Crucial): Identify the grain (the lines running through the meat). You must slice perpendicular (against) those lines.
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Target Temp: Medium-Rare (130°F). Because of the fat content, it can handle Medium, but Medium-Rare is the sweet spot.
Outside Skirt Steak | AGA Certified Grass-Fed (Avg Weight about 2 lbs)
The "Churrasco" Classic — Rare, Heavily Marbled, and Ultra-Flavorful. If you see "Skirt Steak" on a high-end restaurant menu, this is the cut they are serving. While the Inside Skirt is the workhorse, the Outside Skirt is the unicorn. Sourced from our partners at North Georgia Meat Company (NGM), this diaphragm muscle is significantly rarer (there are only two thin strips per animal) and possesses a much higher degree of intramuscular fat than the Inside cut. It offers a looser grain structure and a rich, buttery texture that makes it one of the most sought-after steaks in the entire animal for grilling enthusiasts.
Why It’s a Staple: It is the authentic cut for Carne Asada and Churrasco. Because of its unique marbling, it chars beautifully on the outside while staying juicy and tender on the inside—a balance that leaner cuts just can't achieve.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Outside Skirt (Diaphragm / Entraña)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 2 lbs
🔥 The Chef’s Method: High heat is non-negotiable here.
-
The Prep: Keep it whole while cooking. Season generously with coarse salt.
-
The Heat: You want the grill as hot as it will go. You are looking for a crispy, charred exterior in a short amount of time.
-
The Slice (Crucial): Identify the grain (the lines running through the meat). You must slice perpendicular (against) those lines.
-
Target Temp: Medium-Rare (130°F). Because of the fat content, it can handle Medium, but Medium-Rare is the sweet spot.