Inside Skirt - Beef - It's What's For Dinner

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1. Cuts
2. Short Plate Primal
3. Inside Skirt

Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. Butcher's Note

Slicing beef against the grain is always important, but even more so for thin, coarse cuts such as the Skirt Steak.

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Industry Ids ?

IMPS/NAMP - 121D

UPC - 1585

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts. Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Short Plate Primal | Primal Cut

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

Explore This Primal

Cooking Methods:

• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

Nutrition Information

Nutrition:

200 CALORIES

0 % *

3.6g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23162): 200 Calories; 100 Calories from fat; 11g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 2.07 mg Iron; 255 mg Potassium; 0.29 mg Riboflavin; 5.43 mg NE Niacin; 0.41 mg Vitamin B6; 2.47 mcg Vitamin B12; 143.64 mg Phosphorus; 6.92 mg Zinc; 28.56 mcg Selenium; 51.57 mg Choline.

This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Phosphorus.

Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Asian Barbecued Skirt Steak | 35 min

Soy sauce, barbecue sauce, peanut butter and garlic powder make a tasty Asian marinade to compliment a Skirt Steak.

Balsamic-Glazed Skirt Steak Beef Rolls | 1 hr

Impress your dinner guests with this beautiful presentation. Colorful vegetables are rolled into flavorful Skirt Steak and drizzled with a balsamic reduction. Simply stunning.

Beef Fajita Salad with Salsa Verde | 45 min

All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.

Caesar Beef Steak with Chunky Olive Tapenade | 40 min

Love Caesar Salad? Try this Skirt Steak recipe for a homespun take on these classic flavors.

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Other Cuts You Might Like:

Outside Skirt

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

• 23g PROTEIN
• 240 CALORIES
• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

View

Hanger Steak

Hanger Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.

• Grilling
• Skillet Cooking
• Broiling

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Flank Steak

Flank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

• 23g PROTEIN
• 160 CALORIES
• Grilling
• Stir-Fry
• Broiling
• Smoking
• Sous Vide

View

Top (Inside) Round Cap

Top (Inside) Round Cap

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

• Grilling
• Oven Roasting
• Braising
• Broiling

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