For this product the skirt (diaphragm) must be matured for a minimum of 14 days, in vacuum bags, not on the bone, to enhance keeping quality.
Produced from the skirt (diaphragm), with all gristle and connective tissue removed. The meat grain is coarse but tender and is also ideal for stir-fry.
1
Whole skirt (diaphragm) with all connective tissue and gristle attached.
2
Remove the gristle by following the contour of the muscle.
3
Remove the gristle on both sides of the meat by gently pulling it away, being careful not to pull the muscle apart.
4
Lean skirt (diaphragm).
5
Cut into steaks of required weight.
6
Skirt Steak.
