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  • Outside Skirt

    Outside Skirt

    NAMP #121C

    Technical Description – Outside skirt is prepared from the diaphragm muscle only, which may have the serous membrane attached. The membrane is trimmed close to lean. The outside skirt weighs approximately 0.8 kg (1.75 lb).

    Outside skirt is usually supplied vacuum sealed 5 skirts per bag, packed 3 bags per case.

    The outside skirt is usually scored, marinated and roasted or grilled whole.

    Outside skirt may be used as a steak option, as fajita meat, or as a salad topping.

    As with most beef cuts, please review the technical sheet for handling, cutting and menu recipe ideas.


    Cooking Methods
    Grilling
    Smoking
    Sauté/Pan Fry
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Fajita
    Satays
    Skirt Steak
    Carne Asada for Latin dishes
    Pulled Beef



  • Inside Skirt

    Inside Skirt

    NAMP #121D

    Technical Description – Inside skirt consists of the transveris abdominal muscle, with the serous membrane (peritoneum) removed. The lean surface is trimmed practically free of fat. Inside skirt weighs approximately 0.9 kg (2 lb).

    Inside skirt is usually vacuum sealed 5 skirts per bag, packed 3 bags per case.

    Inside skirt is a good option for its price point and has some excellent cooking qualities that are similar to the flank steak.

    Inside skirt is easy to trim of excessive fat and membrane, and yields very well.

    Like flank steak, inside skirt is usually scored before marinating or before grilling or roasting.

    The inside skirt may be used as a steak option, as fajita meat, and in salads.

    Inside skirt is very flavourful with a unique texture that offers the opportunity for many interesting and unique menu items.


    Cooking Methods
    Grilling
    Smoking
    Sauté/Pan Fry
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Fajita
    Satays
    Skirt Steak
    Carne Asada for Latin dishes
    Pulled Beef



  • Hanging Tender

    Hanging Tender

    NAMP #140

    Technical Description - The hanging tender is a soft, grainy-textured, elliptical-shaped muscle that is attached to the diaphragm and the juncture of the lumbar/thoriacic vertebrae. There is only one hanging tender per carcass.
    Hanging tender is also known as hanger steak or thick skirt and has similar characteristics to inside and outside skirt.

    Hanging tender may be difficult to source.

    When properly trimmed, hanger steak may be grilled and used as a steak option on the menu.

    The hanger steak is a unique muscle that could create a point of differentiation for a foodservice operator.

    Consumers are looking for unique dining experiences. Hanger or skirt steak may be used to create that interest on the menu.

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Sirloin
Loin
Rib
Chuck
Flank
Plate
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