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
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
- Prepare 2 grill zones:
Zone 1: High heat;
Zone 2: Indirect heat - 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.
- Place the steak in the indirect zone and reduce the heat of the hot zone.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Slice the steak across the grain and serve.
How to cook skirt steak in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to 120 °C.
- Take the steak out of the fridge, add salt, add about 1 tablespoon of oil to the pan and sear it on all sides.
- Place the steak in the oven and insert the core temperature probe .
- Remove the steak when it reaches the desired core temperature and let it rest for 2-3 minutes.
- 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 ViehbestandSkirt Steak
Skirt Steak
Strongly marbled, highly aromatic with a crunchy bite – ideal for quick frying and grilling
Regular price
18,99 €
Sale price
18,99 €
Regular price
Unit price
37,98 €
per
kg
Tax included.
Shipping calculated at checkout.
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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
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
- Prepare 2 grill zones:
Zone 1: High heat;
Zone 2: Indirect heat - 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.
- Place the steak in the indirect zone and reduce the heat of the hot zone.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Slice the steak across the grain and serve.
How to cook skirt steak in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to 120 °C.
- Take the steak out of the fridge, add salt, add about 1 tablespoon of oil to the pan and sear it on all sides.
- Place the steak in the oven and insert the core temperature probe .
- Remove the steak when it reaches the desired core temperature and let it rest for 2-3 minutes.
- 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
