The slender shape of this Beef Skirt steak belies its deep, rich flavour and firm texture. Apparently it’s the best cut of beef to use for Fajitas – we like to cook it briefly, slice it very thinly and make a chunky sandwich with peppery rocket leaves and a good dollop of mustard mayo.
We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.
This long, flat cut comes from the animal’s flank and has great flavour and texture. Cook it properly and you won’t be disappointed!
Allow the meat to come to room temperature. Brush a frying pan with a little oil and heat over a medium flame until really hot, then add the Beef Skirt, cooking it for one minute per side if you like it rare, or for two minutes per side if you prefer it medium-rare. After cooking, rest your steak for about 5 minutes in a warm place, then slice thinly and serve.
|Storage Instructions||Store in fridge and consume within 2-3 days of receipt or freeze immediately. Suitable for freezing. All items are labelled with use by dates.|
|Ingredients||100% British beef|
|Source||Greendale Farm, Devon|
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Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.
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