Whole skirt (diaphragm) with all connective tissue and gristle attached.
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Skirt Steaks (diaphragm)
Code: Offal B002
Important Note
For this product the skirt (diaphragm) must be matured for a minimum of 14 days, in vacuum bags, not on the bone, to enhance keeping quality.
Description
Produced from the skirt (diaphragm), with all gristle and connective tissue removed. The meat grain is coarse but tender and is also ideal for stir-fry.
![Offal B002](https://projectblue.blob.core.windows.net/media/Default/_Profiles/1eaf89c8/34402230/Offal B002_pic 7 END HR_web.jpg?v=637780250300000000)
![Offal B002](https://projectblue.blob.core.windows.net/media/Default/_Profiles/1eaf89c8/34402230/Offal B002_Diagram_vector_CMYK.jpg?v=637780250790000000)
![Meat Cut Spec Step 1](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 2 HR_web.jpg?v=637780253210000000)
1
![Meat Cut Spec Step 2](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 3 HR_web.jpg?v=637780253590000000)
2
Remove the gristle by following the contour of the muscle.
![Meat Cut Spec Step 3](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 4 HR_web.jpg?v=637780253280000000)
3
Remove the gristle on both sides of the meat by gently pulling it away, being careful not to pull the muscle apart.
![Meat Cut Spec Step 4](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 5 HR_web.jpg?v=637780253410000000)
4
Lean skirt (diaphragm).
![Meat Cut Spec Step 5](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 6 HR_web.jpg?v=637780252910000000)
5
Cut into steaks of required weight.
![Meat Cut Spec Step 6](https://projectblue.blob.core.windows.net/media/Default/_Profiles/de5ab9c3/34402230/Offal B002_pic 7 END HR_web.jpg?v=637780252890000000)
6
Skirt Steak.