Raised without the use of antibiotics or growth hormones, aged for 35+ days to produce a flavorful, melt-in-your-mouth, tender and juicy steak.

Skirt Steak is synonymous with Fajitas, but it is capable of so much more. We believe it’s best cooked on a charcoal grill to a rare/medium rare and seasoned with a little Kosher salt and some citrus juice. Skirt Steak is also a leaner meat than many of the traditional steak cuts and is perfect for everything; from salad topping, to a center-of-the-plate steak, or a family style presentation. We also recommend thawing our Skirt Steak slowly in the refrigerator for maximum quality.

Our Flank Steak is a true multi-use steak. It can be cooked and served like any other steak. It does equally well when sliced thin for fajitas or salad and works great cubed for use in dishes like Chili, beef stroganoff or pasta sauce. Flank steaks are approximately 3/4” thick and finer grained than Skirt Steaks. Like all our steaks, it’s best to thaw slowly as possible.