Outside Skirt Steak 2 x 180g

In our opinion, outside skirt steak* is a very under-utilised cut and one of our favourites. Located near the brisket plate also known as short-ribs, outside skirt steak is a long, highly-marbled and open-textured muscle found outside in the sense it is outside the main carcass.

Outside skirt steak is expertly butchered from traditional breeds of cattle slowly grown on lush pasture in the Yorkshire countryside. Left to mature on-the-bone to relax and tenderise, this traditional technique also dehydrates the muscle and, much like the reduction of a sauce, ensures intense flavour.

Chef Valentine Warner says "outside skirt steak is a beefy revelation, a woefully underused cut that excels over the pulsing glow of the charcoal grill. Taken from the outside brisket and with its well-marbled meat and visible muscle structure, optimal eating temperature leans towards 53°C, medium-done, after a fierce cook**, rest and then slice across the grain.

It is beefy in taste, standing up to strong accompaniments such as the fiery delivery from chimichurri sauce, that wonderful Argentinian accompaniment of chillies, herbs and vinegar. Alternatively, sliced and eaten with lentils in a mustard sauce or creamed watercress...or perhaps indeed with a strong steak sauce comprising of beef stock, capers, English mustard and pickled walnuts. Brushed with barbecue sauce and then chopped and popped in a bun with burnt cheese also gets my vote."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Outside Skirt Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook outside skirt steak and George Ryle's recipe outside skirt steak w/ shallot purée & onion rings.