Skirt Steak
A skirt steak is a cut of beef from the diaphragm muscles of the cow, with a stronger beefy flavour and tougher muscles. It’s for this reason that it’s important to cut a skirt steak against the grain when slicing. This cut is limited supply and always sells quickly. Skirt steaks are a popular cut for fajitas, Philly cheese steaks, and other such meals.
Our skirt steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F
A skirt steak is a cut of beef from the diaphragm muscles of the cow, with a stronger beefy flavour and tougher muscles. It’s for this reason that it’s important to cut a skirt steak against the grain when slicing. This cut is limited supply and always sells quickly. Skirt steaks are a popular cut for fajitas, Philly cheese steaks, and other such meals.
Our skirt steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F
A skirt steak is a cut of beef from the diaphragm muscles of the cow, with a stronger beefy flavour and tougher muscles. It’s for this reason that it’s important to cut a skirt steak against the grain when slicing. This cut is limited supply and always sells quickly. Skirt steaks are a popular cut for fajitas, Philly cheese steaks, and other such meals.
Our skirt steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F