Fajita Cut guide

Fajita Cut Guide
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  • Fajitas reign as a beloved favorite dish in restaurants and home kitchens. 

  • The flavorful beef strips can be crafted from an array of traditional and lesser-known cuts, each promising a mouthwatering experience. 

  • Explore the range of versatile cuts to create delicious beef fajitas. 
Inside Skirt (IMPS 1585) 

The inside skirt, cut from the plate primal, is a flavorful and tender cut of beef known for its rich marbling and robust flavor profile.     

Outside Skirt (IMPS 1586)  

Also, from the plate primal, the outside skirt offers a robust flavor, but typically has a tougher texture than inside skirt. Additional preparation will be required for this cut but can typically be found at a lower price point than inside skirt.      

Flank (IMPS 1581)  

This cut from the flank primal is characterized by long, pronounced muscle fibers and a rich flavor profile. Due to its leanness, this cut is best prepared marinated, and grilled keeping close attention to cut across the grain for optimal tenderness. 

Sirloin Flap (IMPS 1185A)  

The sirloin flap, also known as the sirloin tip or bavette, is a flavorful and relatively lean cut of beef that comes from the bottom sirloin primal. Due to its versatility, this cut can be used in many applications far beyond fajitas.  

Top Round Cap (IMPS 169B)   

The top round cap is the gracilis muscle which covers the top of the top round like a cap. It is a thin fibrous cut similar to a flank or skirt. Also known as a Santa Fe cut, this cut is best when cooked to medium (160°F)  as measured by a meat thermometer.  


The hanger, also known as the "butcher's steak" or "onglet," is a flavorful and tender cut of beef that hangs from the diaphragm of the cow, specifically the plate primal. It boasts a robust beefy flavor and a coarse texture that soaks up marinades exceptionally well.     


The sirloin cap, also known as the coulotte or picanha, is a flavorful and juicy cut of beef that comes from the top sirloin primal. It features a distinct fat cap on one side, which enhances its flavor during cooking, and is often grilled or roasted to bring out its natural tenderness and rich beefy taste     


The top round is a lean and budget-friendly cut of beef that comes from the round primal, specifically the top round muscle. It is relatively tender but benefits from marinating or cooking methods such as braising or slow cooking to enhance tenderness and flavor.      

FLAT IRON (imps 114d)

The flat iron, also known as the top blade, is a flavorful and relatively tender cut of beef that comes from the shoulder area of the cow, specifically the chuck primal. It features a distinct marbling of fat throughout the meat, adding to its juiciness and flavor.     

TRI TIP (imps 185d)

The tri-tip, also known as the triangle or bottom sirloin roast, is a flavorful and moderately tender cut of beef that comes from the bottom sirloin primal, specifically from the triangular-shaped muscle. It features a good balance of marbling and lean meat, making it juicy and flavorful when grilled, roasted, or pan-seared to medium-rare or medium doneness. This cut is particularly popular on the west coast.     

UNDER BLADE (imps 1116g)

The under-blade, also known as the chuck under-blade or Denver, is a flavorful and tender cut of beef that comes from the chuck primal, specifically from the under-blade muscle. It features excellent marbling throughout the meat, enhancing its juiciness and flavor, and is often grilled, pan-seared, or braised to achieve optimal tenderness. 


Marinating the beef fajita meat for at least a few hours or overnight can greatly enhance its flavor and tenderness. Use a marinade with ingredients like lime juice, garlic, cumin, chili powder, and olive oil to infuse the meat with delicious Mexican-inspired flavors. 


When cutting the cooked beef fajita meat, always slice it against the grain. This technique shortens the muscle fibers, resulting in more tender and easier-to-chew pieces. 


For optimal flavor and texture, cook beef fajita meat over high heat quickly. This method helps to sear the outside of the meat, locking in juices and creating a flavorful crust while keeping the inside tender.