Inside Skirt
Rangers Valley Tip:
The Rangers Valley Inside Skirt is similar to the Flap Meat in terms of texture and tenderness. In western cuisine, the Inside Skirt makes great skirt steaks and fajitas, or for stir fry strips and thin slices in Asian cuisine.
HAM: 2205
Description: The Inside Skirt is located on the inside of the abdominal wall of the Hindquarter and extends to the Navel End portion of the Brisket.
Weight: 1.50-1.65kg
Yield: Medium to High
Price Point: Medium
Applications: Thin Slice, Stir Fry, Steak
Preparation:
- Trim silver skin.
- Cut stir fry strips or thin slices (e.g. Yakiniku and BBQ slices) across the grain to ensure tenderness.
- Stir fry strips should be 10mm thick and 10mm wide or 4mm thick and 4mm wide for Stir Fry shreds.
- For Yakiniku, slice the Inside Skirt so that it is 3mm wide and 20mm thick.
- For a steak, cut across the grain at desired thickness.
Menu Ideas: The Skirt Steak will benefit greatly from a good marinade to help tenderise, ideally based on citrus like lemon or lime. Alternatively, try a Spicy Skirt Steak with a marinade including chilli powder, ground cumin, garlic, Worcestershire sauce, sugar, salt and pepper to taste.
Other Cuts: Flap Meat, Flank Steak, Brisket Deckle