The skirt steak is on the inside of the thoracic cavity of a cow. The meat is coarse in thread and tightly veined with fat. In the past, this meat was processed into soup meat and minced meat. Today, due to the much improved fattening methods and meat quality of the beef cattle, the meat is often used for steaks. Small pieces of meat that, due to the structure and composition of the meat, give a very special taste experience.
The meat is very soft and has a beautiful, coarse structure.
Grill like steak.