Veal skirt steak: Discover what it is

Skirt steak is a cut from the cow that was once underestimated, but it has recently gained popularity among grilling enthusiasts. Preparing it has its secrets, but once you know them, you can enjoy a true culinary delight.

Learn more about veal skirt steak

It is a muscle located in the diaphragm. If we compare its function to our body, it would be the muscle that contracts when we hiccup. It is taken from young cows, around a year and a half old, which is why it is called veal skirt steak.

Preparation methods

First, it’s important to differentiate between two types of veal skirt steak: thin and thick. The thin skirt steak is ideal for grilling, as it contains fewer tendons, making it a delicacy even for the most discerning palate.

It comes covered with a membrane, and it’s up to the grill master whether to remove it or not. It is said that leaving the membrane helps retain the juices, and when it becomes crispy on the grill, it makes veal skirt steak an incomparable bite.

Because it’s a small cut, it’s ideal as a starter before the main barbecue. It stays juicy and pairs perfectly with a good piece of bread, which soaks up all the rich flavors of this exquisite meat.

Now that you know about veal skirt steak, all that’s left is to try it. Those who haven’t yet will surely add it to their barbecue list and won’t regret their choice.