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Topic: Skirt Steak  (Read 698 times)

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Skirt Steak
« on: February 20, 2006, 10:41:16 AM »
For those of you that know aboutthis beefy ambrosa, I've a story to tell.
My SO, being a wonderful spouse, printed out the USDA specs for skirt steak and took copies to all our local butchers.
It turns out they normally mince the stuff.
Well the long and the short of it is that last weekend we had two succulent skirt steaks, with enough left over for fajitas.
Hoorah!  ;D
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Re: Skirt Steak
« Reply #1 on: February 20, 2006, 11:36:29 AM »
Yeah for great SO's and great butchers!
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Re: Skirt Steak
« Reply #2 on: February 20, 2006, 12:46:41 PM »
Did he say what they call it here? I was also wondering about tri-tip. Anyone know what that is called?
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Re: Skirt Steak
« Reply #3 on: February 20, 2006, 02:27:47 PM »
I told my butcher what I was looking for (basically the beef above the ribs) and was told that that cut is used in proper Cornish pasties, except they usually cut it into chunks. As long as I gave him a days notice, he'd have me nice racks of skirt. Yes.........we had ambrosia at least once a month during the summer! Ask any of the  attendees at my bbqs! lol Gotta love your local butchers :d

As for tri-tip, isn't that a west coast cut of a roast?
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