|Alternative names||Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).|
|Type||Plate cut of beef|
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak , a generally similar adjacent cut nearer the animal's rear quarter.
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle, but can also include other edible flesh, such as offal or bones without significant muscles attached.
A steak is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and includes three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the cow. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha. The cut is common in Colombia, where it is known as sobrebarriga.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties.
In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. [ dead link ] NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is adjacent to the skirt nearer the animal's rear quarter. [ dead link ]
Skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry,[ citation needed ] churrasco, and in Cornish pasties.
A fajita in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular meats today also include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. Arrachera is a northern Mexican variant of the dish.
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
To minimize toughness and add flavor, skirt steaks are often marinated before grilling, or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.
Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.
A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2 in (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 oz. Beef steaks are usually grilled, pan fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
Flat iron steak (US), butlers' steak (UK), or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. Some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef.
A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams. This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.
Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck.
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds.
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
In U.S. butchery, the plate of beef is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.
Flap steak, or flap meat is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The 7-bone roast or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness. 7-bone steaks are cut 1/2- to 3/4-inch thick.
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy.
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as tenderizing or tenderization.
Morcón is a Filipino braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.