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A boneless cut of veal from the lower part of the brisket. It is a long, flat cut that is very flavorful, but tougher than most other cuts. Skirt steak has risen in popularity over the last 20 years. Previously, it was the cut that the butcher kept for himself. On cattle drives, the trail bosses had first priority on the skirts. It is the cut of choice for making fajitas (which means “little belts” or “sash” in Spanish), grilled strips of meat rolled into a tortilla. Skirts can also be used for London broil. Skirt steaks are usually marinated and grilled over high heat. As with tougher cuts, skirt steak should be sliced across the grain.

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0 Available Veal Skirt Steaks

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