The Skirt Steak has a lot of muscles going through the cut horizontally as it is from the diaphragm muscles of the cow.
If you ever have a question about where our meat is coming from please do not hesitate to ask! This means that the feeding of the cattle is well-administered and quality sustained. At La Carne we take pride in only using beef from specialized programs such as Jack's Creek Beef, Stockyard Beef, Japanese Wagyu Farms like Tokachi Poroshiri and Certified Angus Beef from the US. There are of course other factors that come into the picture when properly picking meat such as the origin and producer of meat. This blog post will discuss the following cuts: Chuck is the best cut for cubes and mince, and the cube roll is actually the whole version of a Ribeye Steak! To make it a little easier we have written down below the cuts we stock on a regular basis and what they are best used for. These examples of cuts are actually found in many beef items you see on a regular basis!įor instance the skirt steak is used in a lot of mexican food such as fajitas and even asian food in stir-fries. At a meat shop, especially there are so many different cuts of steak to choose from and not all of them display a name that is always familiar (e.g.
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