Skirt Steak

How We Cook It at Home

Skirt steak comes from the diaphragm or abdominal muscles, just below the ribs. These muscles work constantly, making the skirt steak tough, thin, and fibrous.

Skirt steak is best cooked with intense heat, very quickly. The idea is to get a charred crust… without overcooking the inside.

Skirt steak also has a loose, open grain. This makes it perfect for absorbing flavors. It’s one of the hands down best cuts for a yummy marinade.

We love to marinate it with avocado oil, garlic, lime, and salt, then cook it hot and fast on the grill or in a cast iron pan. After a quick rest, we slice it very thin against the grain and use it for tacos, rice bowls, or salads. The flavor really comes through in every bite.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

*Comes vacuum sealed and frozen