Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

Butcher's Note

Slicing beef against the grain is always important, but even more so for thin, coarse cuts such as the Skirt Steak.

Industry Ids ?

IMPS/NAMP - 121D

UPC - 1585

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Short Plate Primal | Primal Cut

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

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Nutrition Information

Nutrition:

200 CALORIES

0 % *

3.6g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23162): 200 Calories; 100 Calories from fat; 11g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 2.07 mg Iron; 255 mg Potassium; 0.29 mg Riboflavin; 5.43 mg NE Niacin; 0.41 mg Vitamin B₆; 2.47 mcg Vitamin B₁₂; 143.64 mg Phosphorus; 6.92 mg Zinc; 28.56 mcg Selenium; 51.57 mg Choline.

This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Phosphorus.

Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Soy sauce, barbecue sauce, peanut butter and garlic powder make a tasty Asian marinade to compliment a Skirt Steak.

Impress your dinner guests with this beautiful presentation. Colorful vegetables are rolled into flavorful Skirt Steak and drizzled with a balsamic reduction. Simply stunning.