“Exploring the Versatility of Skirt Steak: Unveiling Delectable Recipes and Techniques for Cooking Inside or Outside the Grill!”
Inside vs Outside Skirt Steak: What is the Difference Between these Cuts?
The main difference between inside and outside skirt steak is the size and tenderness of the cuts. The outside skirt steak is larger and more tender, while the inside skirt steak is smaller but wider and chewier. The outside skirt steak comes from the diaphragm muscle of the steer’s chest, while the inside skirt steak comes from the inner wall of the chest, running parallel to the belly.
In terms of taste, both cuts have a beefy flavor, but the outside skirt steak has a slightly more pronounced minerally taste. Both cuts are similar in price and can be marinated to enhance their tenderness. It’s important to slice either cut against the grain to ensure a less chewy texture.
What is Skirt Steak?
Skirt steak is a cut of beef sourced from the beef plate, specifically the short plate primal. It is a long, narrow, and 1/2 to 1 inch thick cut of beef. Skirt steaks have a loose grain structure, which makes them ideal for marinades. Marinades containing proteolytic enzymes like pineapple, kiwi, or mango can further tenderize the meat by degrading collagen. After marination, skirt steaks are cooked over high heat to achieve a crusty exterior while maintaining a juicy interior. Due to its higher fat content, skirt steak remains juicy even when cooked to medium doneness.
While inside and outside skirt steak have few differences, the most noticeable one is their size. Outside skirt steak is longer and thicker, while inside skirt steak is wider but shorter. The taste of skirt steak is described as somewhat minerally, with outside skirt steak being more beefy and mineral-like compared to inside skirt steak. In terms of tenderness, inside skirt steak has a more pronounced grain structure and is slightly chewier compared to the more tender outside skirt steak. Both cuts should be sliced against the grain for optimal tenderness.
Both outside and inside skirt steaks are generally priced similarly. However, outside skirt steak tends to be more desirable and commonly found in restaurants, while inside skirt steak is less popular and often sold in grocery stores. The limited supply of skirts steaks on a cow contributes to their pricing and availability in the market.
What is Outside Skirt Steak?
Outside skirt steak is a cut of beef sourced from the diaphragm muscle, specifically the outer wall of the steer’s chest. It is a long and thick cut, ranging from 1/2 to 1 inch in thickness. Visually, it can be found inside the chest cavity spanning ribs 6-12, but it also hangs outside the chest wall. Outside skirt steak has a somewhat minerally taste and is known for its beefy flavor. It is more tender compared to inside skirt steak due to its looser grain structure.
What is Inside Skirt Steak?
Inside skirt steak is a cut of beef sourced from the inner wall of the steer’s chest, running parallel to the belly. It comes from the transversus abdominis muscle. Visually, inside skirt steak is wider but shorter compared to outside skirt steak. It is a long, narrow cut of beef that is approximately 1/2 to 1 inch thick.
Inside skirt steak has a somewhat minerally taste, similar to hanger steak. It is known for its beefy and fatty flavor, making it more flavorful compared to leaner cuts like flank steak. However, due to its pronounced grain structure, inside skirt steak is considered less tender or more “chewy” than outside skirt steak. To achieve optimal tenderness, it is important to cut both types of skirt steaks against the grain.
Inside vs Outside Skirt Steak: Differences Explained
There are two types of skirt steak on a cow: the inside and the outside. The most evident difference between these cuts is the size. The outside skirt steak is bigger and more tender, while the inside skirt steak is smaller but wider and more chewy. The outside skirt steak comes from the diaphragm muscle, found inside the chest cavity but hanging outside the chest wall. On the other hand, the inside skirt steak comes from the inner wall of the chest, running parallel to the belly.
In terms of taste, both types of skirt steak have a somewhat minerally flavor. However, the outside skirt steak is more beefy and minerally compared to the inside skirt steak. Both cuts take well to marinades because of their loose grain structure. Marinades with proteolytic enzymes like pineapple or kiwi can further tenderize the meat by degrading collagen. When cooking these steaks, it’s important to achieve a surface crust while maintaining a juicy interior.
Tenderness also differs between these cuts. The inside skirt steak has a more pronounced grain structure and is therefore less tender compared to the outside skirt steak. Regardless of type, both skirts should be cut against the grain to shorten muscle fiber lengths for optimal tenderness. Both cuts are similar in price, with outside skirt steaks being more desirable and often found in restaurants, while inside skirt steaks are less desirable and commonly found in grocery stores.
Size Differences
The most evident difference between inside and outside skirt steak is the size of the cuts. Outside skirt steak is bigger and longer, while inside skirt steak is smaller but wider. When compared side by side, it is clear that outside skirt steak is longer and thicker than inside skirt steak.
Here’s a picture of outside skirt steak and inside skirt steak, side by side:
Note: In the photo above, the outside skirt steak had to be compressed and folded over at the ends just to fit in the photo and on the cutting board.
Taste Difference Between Inside Skirt Steak and Outside Skirt Steak
The taste difference between inside skirt steak and outside skirt steak is mainly attributed to the texture and fat content of the cuts. Outside skirt steak has a more pronounced beefy and minerally flavor compared to inside skirt steak. It is also slightly more tender due to its larger size and thicker cut.
On the other hand, inside skirt steak has a beefy taste as well but with a slightly chewier texture. This is because it has a more pronounced grain structure, making it less tender than outside skirt steak.
Outside Skirt Steak is More Tender
The most evident difference between inside and outside skirt steak is the tenderness. Outside skirt steak is bigger in size and more tender compared to inside skirt steak. It has a looser grain structure which makes it more suitable for marinating and results in a juicier texture when cooked over high heat.
In contrast, inside skirt steak is smaller but wider and has a more pronounced grain structure. This makes it chewier or less tender than the outside skirt steak. However, both cuts of skirt steak should be cut against the grain to shorten muscle fiber lengths and enhance tenderness.
Skirt steaks, whether inside or outside, have a distinct beefy flavor. The outside skirt steak has a slightly more mineral-like taste compared to the inside skirt steak. Both cuts take well to marinades and can be cooked in similar ways, but the beefiness and fattiness of skirt steak sets it apart from leaner cuts like flank steak.
Price Differences
Both outside and inside skirt steak are similar in price. However, the availability of these cuts may vary depending on your location. In some areas, outside skirt steak may be more readily available and commonly found in restaurants, while inside skirt steak, being less desirable, is more likely to be found in grocery stores.
It’s important to note that the price per pound of skirt steak has increased over time due to consumer demand. While skirt steak used to be treated as a lower-value cut similar to offal, it is now highly sought after for its unique flavor and texture. The limited supply of skirt steaks compared to other cuts like rib steaks also contributes to their price.
Pricing History of Skirt Steak
When researching the pricing history of skirt steak, it was found that the cost of this cut has only increased over time due to consumer demand. While there are various factors at play, such as inflation rates, the popularity and demand for skirt steak have driven up its price.
In the past, skirt steak used to be treated as offal or organ meat and was not highly valued. However, as people became more knowledgeable about different cuts of meat and their flavors, skirt steak gained recognition for its unique taste and texture. As a result, the price per pound reflects its increased desirability.
Additionally, beef fabrication plays a role in the pricing of skirt steak. On a cow or steer, there are only four skirt steaks available – two inside skirt steaks and two outside skirt steaks. This limited supply compared to other cuts like rib steaks contributes to the higher price of skirt steak.
In conclusion, both inside and outside skirt steak offer unique characteristics and flavors. While the inside skirt steak is known for its tenderness and marbling, the outside skirt steak offers a more intense beefy taste. Ultimately, the preference between the two cuts depends on personal taste and cooking method.
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