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

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

Outside Skirt

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

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. 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 - 121C

UPC - 1586

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:

240 CALORIES

0 % *

6g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

6 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 #23168): 240 Calories; 140 Calories from fat; 16g Total Fat (6 g Saturated Fat; 0.7 g Trans Fat; 0.9 g Polyunsaturated Fat; 6 g Monounsaturated Fat; 0 g CLA Fat;) 85 mg Cholesterol; 60 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 4.37 mg Iron; 240 mg Potassium; 0.71 mg Riboflavin; 4.36 mg NE Niacin; 0.38 mg Vitamin B6; 6.65 mcg Vitamin B12; 157.92 mg Phosphorus; 6.02 mg Zinc; 29.98 mcg Selenium; 66.27 mg Choline.

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

Supply Chain Ordering & Pricing Details

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Other Cuts You Might Like:

Inside Skirt

Inside Skirt

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.

• 25g PROTEIN
• 200 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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