Grass-Fed Skirt Steak (per pound)

Not to be confused with flank steak, another flat, long steak, skirt steak is cut from the belly of the steer. It is one of the most flavorful steaks on the steer, great for quick dry-heat cooking like grilling and stir-frying (fajitas are the classic dish made with skirt steak). Once cooked, be sure to cut it across the grain to ensure tenderness. Strauss’s grass-fed skirt steak is 100% pasture-raised and grass-finished, with no hormones or antibiotics.