Meat
Skirt
Skirt is the diaphragm muscle—outside skirt (harder to find, more prized) and inside skirt (more common, slightly chewier). The grain is loose and dramatic; the flavour is among the strongest on the carcass, with a mineral edge. It is thinner than flank and cooks in minutes over fierce heat. Trim heavy membrane before cooking so it does not shrink into toughness. It is prized for fajitas, Korean-style grills, and bistro searing where flavour beats mild tenderness. Marinate briefly or simply salt and oil; cook rare to medium-rare; slice across the grain on a bias. Overcooking turns it into leather. Outside skirt commands higher prices when available.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.08 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.9 mg
- Sodium 60.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 58.2 g
- Energy 197 kcal
- Water 58.2 g
- Protein 21.1 g
- Fat 11.5 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 4.83 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.27 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 294 mg
- Major Minerals 293 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.27 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Skirt of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Borderland fajita culture used skirt as the original grilled beef strip for tortillas.
US restaurants popularised skirt beyond regional Mexican-American cookery.
Supply tightness and chef demand made skirt a premium flat steak worldwide.