That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. Outside Skirt is the premium skirt the more we need to manipulate it, the more expensive the steak will be. These are soft and tender and will melt in your mouth. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference. We source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. YOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS Unlike its tougher brother, skirt does not need to be marinated and salt is all you need to season it. The skirt is often confused with the flank steak, which while similar, is a very different cut of meat.
The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The Outer Skirt is the Ribeye of the skirts while the Inner Skirt is the sirloin. Once the package is opened, the meat will turn the bright red you’ve come to expect in high-quality beef.Known in the southern hemisphere as "Entraña", the outside skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, it makes a great steak for grilling.Įvery side of the beef has 2 skirts one inside and one outside. The deep purple color means there’s no air in the package and is an indicator of freshness.
This guarantees that your meat will stay fresher, longer. When you shop at ALDI, you’ll find that our fresh steaks and roasts are all packed in vacuum-sealed, leakproof packaging. To achieve desired doneness, all steaks should rest for at least 5 minutes. Meat continues cooking even when removed from heat. Touch your thumb to your ring finger for medium-well, middle finger for medium and index finger for rare.ĥ. Using your right index finger, press the muscle at the base of your thumb. With your left hand, palm facing up, touch the tip of your thumb to the tip of your pinky finger. To avoid releasing the juices of a steak when using a meat thermometer, test for doneness using your hand. Just insert it horizontally into the side of the cut’s center while making sure not to touch any bones or fat.Ĥ. Use a meat thermometer to properly cook your steak. For steaks that are less than 1-inch thick: grill or sear for 2 minutes per side for medium-rare, 3 minutes per side for medium.ģ. For steaks that are 1-inch thick or greater: grill or sear for 3 minutes per side for medium-rare, 4 minutes per side for medium.Ģ. Non-vacuum-sealed packages should be wrapped in heavy-duty aluminum foil and labeled prior to freezing.ġ.Our vacuum-sealed packages can be placed directly in the freezer.Meat should always be kept cold and placed directly in the refrigerator after purchase.
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