Skirt Steak PDF Free Download

  1. Skirt: Also cut from the ˛ank, this thin and inexpensive cut should be grilled quickly over high heat. Slice it across the grain of the meat for the most tenderness. Flatiron: ˝is ˛at steak, shaped like an old-fashioned iron, is cut from the shoulder. It’s not common but it.
  2. 97 outside skirt steak stock photos are available royalty-free. Raw outside skirt steak, marbled meat. Black background. Grilled outside skirt steak on a chopping Board. White background. Raw outside skirt steak, marbled meat. Black background.
Skirt steak
Alternative namesRomanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).
Type

Skirt steak is one of the most flavorful cuts of beef, and even though it's also one of the tougher cuts with a lot of connective tissue, it's still a great steak for grilling. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. Instant-read thermometer inserted into the thickest part of the steak reads 125°F, about 3 to 5 minutes. Transfer the steak to a cutting board and allow to rest for 5 minutes. To serve: Slice the steak thinly against the grain and serve immediately, with the extra salsa, lime wedges, guacamole, onions, cilantro and tortillas on the side.

Arrachera (skirt steak that is tenderized and/or marinated), a popular Mexican dish
A tlayuda in Oaxaca, Mexico, served con falda ('with skirt') topped with a piece of grilled skirt steak
Homemade skirt steak cooked on a grill

Skirt steak is a cut of beefsteak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.

Characteristics[edit]

Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.

The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties.

In the United States, the North American Meat Processors Association (NAMP) classifies all skirts steaks NAMP 121.[1][dead link] NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The beef flank steak (NAMP 193) is adjacent to the skirt, nearer the animal's rear quarter.[2][dead link]

History[edit]

The name 'skirt steak' for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century.[3][4] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.[5] By the 1980s the popularity of the dish was driving the price of the cut beyond the affordable price range for middle-class Hispanics who invented it.[6]

The U.S. Food Safety and Quality Service established in 1977 (now the Food Safety and Inspection Service) by the Department of Agriculture (USDA) had designated the cut as 'beef skirt diaphragm' (with the adjoining cut being called 'hanging tender diaphragm').[7] But the diaphragms were treated as 'offal' rather than meat by the Japanese government, thus exempt from any beef import quota restrictions.[8] These cuts of U. S. beef (and Canadian beef) could consequently be exported to Japan without quota restrictions, and constituted a major portion of the U.S. beef trades there from ca. 1975 into the 1980s,[9][10] until the beef import deregulation in Japan lifted the quotas in 1991.

Uses[edit]

Skirt steak is the cut of choice for making fajitas, arrachera, Chinese stir-fry,[citation needed]churrasco, and in Cornish pasties.

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To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared very quickly or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.

See also[edit]

  • Food portal
Skirt Steak PDF Free Download

References[edit]

Citations

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  1. ^'Beeffoodservice.com'. Beeffoodservice.com. Archived from the original on July 7, 2011. Retrieved 2011-07-21.
  2. ^'Beeffoodservice.com'. Beeffoodservice.com. Archived from the original on July 7, 2011. Retrieved 2011-07-21.
  3. ^'Market Classes and Grades of Meat'. American Meat Trade and Retail Butchers Journal. 14 (444): 12. 22 December 1910.
  4. ^Furneaux, William S. (1888). Everyone Eats: Understanding Food and Culture. London: Longmans, Green. p. 61.
  5. ^Anderson, E. N. (2005). Animal Physiology. NYU Press. p. 133. ISBN9780814707401.
  6. ^Pilcher, Jeffrey M. (2004) [2001], 'Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine', On the Border: Society and Culture between the United States and Mexico Latin American Silhouettes, Rowman & Littlefield, ISBN9781461639718; originally Pilcher (Winter 2001) in Journal of the Southwest43 (4, Border Cities and Culture): 674 JSTOR40170174
  7. ^Longworth (1983), p. 304.
  8. ^Longworth (1983), p. 52.
  9. ^Hay, Keith A. J (1989). Expanding Markets, Diminishing Shares?: Canadian Food Sales to Japan. Canada Japan Trade Council. p. 56.
  10. ^Coyle, William T. (July 1986). Animal Physiology. USDA Foreign Agricultural Economic Report, No. 22. GPO. p. 2.

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Bibliography
  • Longworth, John William (1983). Beef in Japan: Politics, Production, Marketing & Trade. New York: University of Queensland Press.

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External links[edit]

Pdf Free Download Windows 10

  • Media related to Skirt steak at Wikimedia Commons
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