• Skirt Steak
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Skirt steak from Black Forest pasture-fed beef

The skirt steak , also known as crown meat or skirt meat , is the diaphragm of the beef. It impresses with its intense marbling and robust flavor. When preparing it, pay attention to the diagonal grain and slice the steak against the grain after cooking – this will result in a highly flavorful, juicy steak with a slight bite. An absolute insider tip!

Skirt Steak Explained - Meat Consultation

Skirt Steak Cut

The characteristics of the skirt steak

The name skirt steak comes from "skirt," as the muscle separates the chest and abdominal cavities like a skirt. The steak is vibrantly colored and heavily marbled. In Germany, it was known as Kronfleisch (crown meat ) and was usually cooked in broth and served with horseradish sauce. But the skirt steak has much more to offer: It is ideal for pan-frying and grilling. In Korea, the skirt steak forms the basis for the famous bulgogi (fire meat).

Raising our cattle

Our skirt steak comes exclusively from our own livestock and those of our partner farms in the immediate vicinity of the Black Forest. The animals are raised on our own farm feed. We rely on short transport routes (max. 50 km) and stress-free slaughter on our farm to ensure the highest quality meat.

preparation

How to prepare skirt steak on the grill – in 6 steps

  1. Prepare 2 grill zones:
    Zone 1: High heat;
    Zone 2: Indirect heat
  2. Remove the steak from the refrigerator, season with salt, and place it in the hot zone for 2-3 minutes. Sear it all over for a roasted flavor.
  3. Place the steak in the indirect zone and reduce the heat of the hot zone.
  4. Insert the core temperature probe into the steak.
  5. When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
  6. Slice the steak across the grain and serve.

How to cook skirt steak in a pan – in 5 steps

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to 120 °C.
  2. Take the steak out of the fridge, add salt, add about 1 tablespoon of oil to the pan and sear it on all sides.
  3. Place the steak in the oven and insert the core temperature probe .
  4. Remove the steak when it reaches the desired core temperature and let it rest for 2-3 minutes.
  5. Cut across the grain and serve.

Measuring the core temperature of the skirt steak

To measure the core temperature accurately, insert the tip of the probe into the core of the meat.
Tip: Measure the required penetration depth in advance by placing the probe lengthwise on the piece and marking the spot.

Skirt steak core temperature

The core temperature for each steak depends on personal taste. Our recommendation for skirt steak is highlighted in the table:

Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42 °C
Rare / Bloody Very reddish in the core 48-52 °C
Medium-Rare Slight discoloration, still strongly reddish 52-56 °C
medium Recolored with a light red tone 56-60 °C
Well Done / Through Almost completely recolored 60-64 °C

* Our recommendation for skirt steak: 54 °C
Aus eigenem & Partner Viehbestand

Skirt Steak

Skirt Steak

Strongly marbled, highly aromatic with a crunchy bite – ideal for quick frying and grilling
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    18,99 €
    37,98 € kg
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    Skirt steak from Black Forest pasture-fed beef

    The skirt steak , also known as crown meat or skirt meat , is the diaphragm of the beef. It impresses with its intense marbling and robust flavor. When preparing it, pay attention to the diagonal grain and slice the steak against the grain after cooking – this will result in a highly flavorful, juicy steak with a slight bite. An absolute insider tip!

    Skirt Steak Explained - Meat Consultation

    Skirt Steak Cut

    The characteristics of the skirt steak

    The name skirt steak comes from "skirt," as the muscle separates the chest and abdominal cavities like a skirt. The steak is vibrantly colored and heavily marbled. In Germany, it was known as Kronfleisch (crown meat ) and was usually cooked in broth and served with horseradish sauce. But the skirt steak has much more to offer: It is ideal for pan-frying and grilling. In Korea, the skirt steak forms the basis for the famous bulgogi (fire meat).

    Raising our cattle

    Our skirt steak comes exclusively from our own livestock and those of our partner farms in the immediate vicinity of the Black Forest. The animals are raised on our own farm feed. We rely on short transport routes (max. 50 km) and stress-free slaughter on our farm to ensure the highest quality meat.

    preparation

    How to prepare skirt steak on the grill – in 6 steps

    1. Prepare 2 grill zones:
      Zone 1: High heat;
      Zone 2: Indirect heat
    2. Remove the steak from the refrigerator, season with salt, and place it in the hot zone for 2-3 minutes. Sear it all over for a roasted flavor.
    3. Place the steak in the indirect zone and reduce the heat of the hot zone.
    4. Insert the core temperature probe into the steak.
    5. When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
    6. Slice the steak across the grain and serve.

    How to cook skirt steak in a pan – in 5 steps

    1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to 120 °C.
    2. Take the steak out of the fridge, add salt, add about 1 tablespoon of oil to the pan and sear it on all sides.
    3. Place the steak in the oven and insert the core temperature probe .
    4. Remove the steak when it reaches the desired core temperature and let it rest for 2-3 minutes.
    5. Cut across the grain and serve.

    Measuring the core temperature of the skirt steak

    To measure the core temperature accurately, insert the tip of the probe into the core of the meat.
    Tip: Measure the required penetration depth in advance by placing the probe lengthwise on the piece and marking the spot.

    Skirt steak core temperature

    The core temperature for each steak depends on personal taste. Our recommendation for skirt steak is highlighted in the table:

    Designation Description core temperature
    Blue Roasted on the outside, cool and raw on the inside 42 °C
    Rare / Bloody Very reddish in the core 48-52 °C
    Medium-Rare Slight discoloration, still strongly reddish 52-56 °C
    medium Recolored with a light red tone 56-60 °C
    Well Done / Through Almost completely recolored 60-64 °C

    * Our recommendation for skirt steak: 54 °C

    Frequently Asked Questions

    Is it possible to ship meat and sausage in the summer?

    Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

    How is the goods cooled

    If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

    How are the products packaged?

    Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

    Do I have to be at home when my package is delivered?

    Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

    Can I refreeze products that were shipped frozen, even if they are delivered thawed?

    Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

    If I order multiple pieces of one item, will I receive them all at once?

    If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.