SKIRT STEAK: CARNE ASADA

Used primarily for carne asada, skirt steak has seen an increase in demand and reputation over the last decade, as the broader food world realizes how fantastic this steak can be. Buyers should beware that skirt steak can refer to the inside skirt OR the outside skirt. The inside skirt is a thicker, chewy cut without an external membrane that needs to be peeled, whereas the outside skirt needs to be peeled and benefits from future trimming.

However, there is no comparison in quality between these two cuts. The outside skirt, which EC Wilson Meat 2 Go is solely uses, is vastly superior cut, in taste and texture, but normally comes at a much higher cost. This cut can benefit from a marinade, and likes a brief touch on the grill at high heat (common advice is 3-5 minutes on each side).

SOURCE SPOTLIGHT: OREGON COUNTRY NATURAL

Always raised without antibiotics or growth hormones, Oregon Country Natural pastures their cattle along the banks of the Willamette.