Grass-fed skirt steak is a long, thin, richly marbled cut known for its versatility and bold beef flavor. It’s a favorite for fajitas, stir-fries, and tacos—any dish where quick cooking and big flavor matter. It’s best served medium-rare and sliced thin across the grain to highlight its texture and taste.
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This cut comes from the plate primal, located just below the rib section of the cow. Specifically, it’s the diaphragm muscle, which means it’s well-exercised and packed with coarse, loose fibers—great for soaking up marinades and delivering deep, beefy flavor.
Cook skirt steak hot and fast—grilled, broiled, or pan-seared over high heat—just long enough to sear the outside while keeping the inside juicy. A marinade helps tenderize and boost flavor, and slicing it thinly against the grain is essential for tenderness. Let it rest before slicing to keep all that juice where it belongs.
Our cattle graze on lush pastures and forage, producing cleaner beef and a healthier ecosystem.
Our beef is 100% grass fed. They are never fed grain and are offered baled grasses and forage to keep them hearty in harsh winter months.
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Our cattle roam freely on pasture, upholding the highest standards of humane treatment.
Our farmers use regenerative practices like rotational grazing that enrich soil, improve water retention and support biodiversity.
We proudly partner with small-scale east coast farms ensuring superior, ethically-raised beef.
By partnering with pioneering farmers who challenge industrial agriculture at every step, we’re restoring the connection between people, the land and their food. Join us.
