The Unique Flavors of Inside and Outside Skirt Steak

Have you ever wondered about the differences between inside and outside skirt steak? If you’re a meat lover, it’s time to explore the distinct characteristics of these two cuts.

Before we delve into the details, let me express my gratitude for your visit. At Rowdy Hog Smokin BBQ, we’re passionate about all things barbecue, and we’re thrilled to share our knowledge with you. So, without further ado, let’s uncover the secrets of inside and outside skirt steak!

The Visual Comparison

When it comes to appearance, inside and outside skirt steak exhibit some noticeable disparities. The outside skirt is longer, wider, and about 50% thicker than its counterpart. You can easily identify inside skirt steak by the presence of hard fat and membrane that require removal. On the other hand, the outside skirt steak requires relatively less trimming, although it may still benefit from some cleaning up.

Inside and outside skirt steak comparison

Availability and Rarity

While finding outside skirt steak in chain grocery stores can be a challenge, your local butcher might be able to source it for you. However, with the unfortunate trend of local butchers closing down, online meat purveyors like Rowdy Hog Smokin BBQ can come to the rescue. We offer prime and choice grade outside skirt steak, and for those who prefer grass-fed options, we’ve got you covered.

Freshly trimmed outside skirt steak

The Flavorful Encounter

Both inside and outside skirt steak boast remarkable flavor profiles, but the outside skirt undoubtedly takes the crown in terms of intensity. Both cuts offer a hearty and robust beef flavor, with a generous marbling that rivals even the finest ribeye steaks. The marbling in skirt steaks is superior to that of flank steak, making them a popular choice among barbecue enthusiasts. Due to their thick grain, many people prefer to marinate these steaks to further enhance their remarkable taste.

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Marbling in inside and outside skirt steak

Unveiling the Origins

Now, let’s trace the origins of these delectable cuts. The outside skirt steak is situated on the outer side of the steer’s chest wall, running diagonally from the bottom of the 6th rib to the upper portion of the 12th rib. On the other hand, the inside skirt steak is found inside the chest wall, positioned further back and running parallel to the steer’s belly.

Close-up of fat in skirt steak

Cooking Techniques

Cooking skirt steak offers an array of possibilities. The most popular method involves seasoning the steak and grilling it over high heat to achieve that desirable char. If you have extra time on your hands, consider using the sous vide technique for a tantalizingly tender result. Marinating skirt steak is also an excellent choice, as the coarse grain and thinness of the cut allow flavors to penetrate quickly. Just remember, if you’re using citrus-based marinades, limit the marinating time to a few hours to prevent the acid from breaking down the meat fibers.

Searing skirt steak

At Rowdy Hog Smokin BBQ, we’re passionate about helping you create unforgettable meals. Whether you’re grilling, smoking, or marinating, skirt steak promises to deliver superb flavors and a delightful dining experience. So, fire up your grill and get ready to savor the incredible taste of skirt steak!

For more mouthwatering recipes, cooking tips, and to explore the world of barbecue, visit Rowdy Hog Smokin BBQ.