Grass Finished Beef; Skirt Steak

Skirt Steak

Skirt steak comes from the plate section of the steer, located below the rib primal near the belly. Known for its long, thin shape and bold flavor, it's a favorite for fajitas, stir-fries, or any recipe where quick cooking and slicing across the grain bring out the best in the cut. Though not the most tender cut, its marbling and coarse grain give it a deeply satisfying beef flavor that stands up to marinades and open-flame cooking. Our skirt steak is raised regeneratively and grass-finished on Arizona pasture, offering nutrient-dense beef with honest character.

Also Known As: Fajita Meat, Philadelphia Steak, Romanian Tenderloin

• Bold Flavor: Coarse texture and marbling absorb flavor and caramelize beautifully over high heat.
• Grass-Finished & Regeneratively Raised: Cattle graze rotating pasture systems that build topsoil and restore ecosystems.
• No Grain, Antibiotics, or Hormones: Raised clean on native and seeded forage — never confined or rushed.
• Best for Quick Cooking: Ideal for grilling, searing, or slicing into tacos, bowls, and stir-fries.
• Classic for Fajitas: The go-to cut for Tex-Mex and Latin dishes that thrive on seared edges and sliced presentation.

Skirt steak is a celebration of bold flavor and fast cooking — made even better by regenerative ranching that respects both land and animal.