Meat
Inside Skirt
Inside skirt is the tougher of the two diaphragm skirts—still intensely flavourful, wider and slightly coarser than outside skirt. It needs high heat, medium-rare doneness, and very thin slicing against the grain. Marinating helps with surface flavour and slight tenderising. Grill or sear hard, rest, slice thin. Classic for fajitas when outside skirt is scarce or pricey. Do not serve thick with-the-grain pieces.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
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 11.3 g
- Saturated Fat 5.01 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 66.6 mg
- Sodium 62.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 58.7 g
- Energy 196 kcal
- Water 58.7 g
- Protein 22 g
- Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.22 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 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 470 mg
- Major Minerals 468 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.6 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: 5.22 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Inside 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
Tex-Mex kitchens used inside skirt when outside skirt was reserved or costly.
Retail fajita meat often meant inside skirt in supermarket trays.
Butchers taught shoppers to distinguish inside versus outside skirt.