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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.

    The skirt meat options and the hanging tender options are not handled by most retailers in Canada. Until beef markets opened up in Hispanic countries such as Mexico, most of the thin cuts from the beef carcass were used for grinds. With the advent of the Food Network Canada and new cuisines, some retailers are looking for cuts that might differentiate their stores from competitors and thin meats may create this opportunity.

    It is critical that these products be introduced into a meat operation after the staff is fully familiar with the preparation methods from both the butchery and cooking perspectives.

    While these are wonderful products, it is critical that they are prepared and cooked properly for best results.


    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.

    The inside skirt can usually be sourced as a less expensive alternative to the outside skirt.

    Both the inside and outside skirt can be ordered as a denuded or undenuded option.

    It might be a good idea to do a simple time-in-motion test as well as yield test to see which option works best for your meat operation.


    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.

    There is only one hanger steak on each carcass which in itself is unique. Hanger steaks usually weigh between 1.5 – 2.5 kg (3.3 – 5.5 lb).

    It is critical to remove the middle elastin gristle line that runs through the centre of the hanger steak. Once this is removed the hanger can be processed into portions that should be marinated and grilled for best results. This is truly a unique section and sometimes has a bit of an organ taste profile.

    Similar to all thin cuts, it is important for the customer to carve the hanger steak thinly, across the grain and on a bias or 45° angle.

    The hanger steak will create a level of interest from your customers and it is important to be able to describe the cooking and carving requirements for this cut to them.

    All of the thin cuts described in this section will provide a point of differentiation in the retail meat case. Opportunities for marinating programs are evident and this is a great opportunity to explore these cuts in your service meat case.

Hip
Sirloin
Loin
Rib
Chuck
Flank
Plate
Brisket