"you do need to have a copy of a business license and a tax id number."

. . . affiliation with a 501c 3 non-profit also qualifies. Membership terms can be read in full on their website.

Preparing the hangers into those different items isn't really complicated. There is a little trimming that needs to be done similar to a tenderloin. I leave the silverskin and other thin membranes on for the brief dry age to help protect the meat due to its small amount of covering fat. After trimming is complete, it is just cutting into various size pieces or grinding in my KitchenAid attachment to get a little more variety out of the four hangers that usually come in a package (each hanger ends up producing two "loins" of roughly 3/4 to 1 lb apiece). Similar to skirt and flank, cut across the grain and it turns out great.

Shopping in français can be pesky sometimes—I'm not entirely sure what to call a hanger. I suspect, but I don't know for sure, that it's what Up Here is called an "onglet". Can anyone help me out on this?

Geo

Geo wrote:Shopping in français can be pesky sometimes--I'm not entirely sure what to call a hanger. I suspect, but I don't know for sure, that it's what Up Here is called an "onglet". Can anyone help me out on this?

Geo

Yes, onglet = hanger.

Tnx Ed!

Geo

I just bought outer skirt for 6.49/lb at Tonys in Niles. I've never seen it there before I usually go to fresh farms for it. Haven't tried it yet but I am very excited about this find! I will report back.

FYI.. it said "skin on" on the label but the nice man behind the meat counter kindly cleaned it up for me.


Tony's Finer Foods
8900 Greenwood ave
Niles, IL

Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

rehorn wrote:Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

Skirt steak can often be tough (which I don't mind so much), but you can overcome much of that toughness by marinating.

Thank you!

rehorn wrote:Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

All skirt steak is not alike, there is inner and outer as well as different USDA Grades. The skirt sold in Supermercardos is usually below choice and can be tenderized in the machines if you want but it will still be essentially tough and no amount of marination will help.
Purchase USDA Choice Outside Skirt for tender. Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick

budrichard wrote:Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick

Yep, unfortunately FF raised prices up to I believe $10.99/lb within the last year. Haven't seen it on sale once, and I don't believe you get a discount for buying an entire package anymore. Used to be around $6-7/lb.

rehorn wrote:Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

Did you slice them with the grain or against the grain?

budrichard wrote:

rehorn wrote:Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

All skirt steak is not alike, there is inner and outer as well as different USDA Grades. The skirt sold in Supermercardos is usually below choice and can be tenderized in the machines if you want but it will still be essentially tough and no amount of marination will help.
Purchase USDA Choice Outside Skirt for tender. Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick

Good point . . . I assumed inner based upon the toughness, although even outer can still be a little tough for some.

Darren72: I think we sliced it with the grain (i.e., along the lines in the meat).

We're amateurs, I take it?

rehorn wrote:Darren72: I think we sliced it with the grain (i.e., along the lines in the meat).

We're amateurs, I take it?

An up-and-comer might be a better term. Yeah, try slicing against the grain next time. That makes a big difference with most cuts, but especially with skirt and flank steaks.

Will do. Thank you!

BTW -- anyone know a good book/cookbook that details some of the finer points of meat preparation?

I have The Complete Meat Cookbook, which I like very much. There are a bunch of newer books on the market that are probably just as good, or better, or have a different focus (such as whole animal cooking). Hopefully others will recommend some of these.

I recently made carne asada with the inner skirt from Cermak Produce and let them clean / run through the machine - on sale for $2.99 vs. $6.99 for outer. I marinated in a homemade mojo (tyler florence recipe) and it was a huge hit. I think the citrus helps as a tenderizer for this type of meat.

has anyone tried the outer skirt from Cermak? I was wondering if it was worth the difference in price

Binko wrote:

Darren72 wrote: Slice against the grain.

This needs to be emphasized.

could not agree more.

I'm more than happy (as is the Mrs & any guests we entertain) w/the inner (or outer) skirt steak (not trimmed much & NOT run through the machine) from my local Supermercados.

gls wrote: I marinated in a homemade mojo (tyler florence recipe)

I too use a mojo marinade (Goya if I'm too lazy to make my own)

Sweet Willie wrote:
I'm more than happy (as is the Mrs & any guests we entertain) w/the inner (or outer) skirt steak (not trimmed much & NOT run through the machine) from my local Supermercados.

Yep. Same here. When I've bought skirt, it's been the regular stuff on sale at the local Pete's Market, Cermak Produce, or El Guero (all of which cater heavily to a Mexican clientele here.) I've never had any issues with tenderness as long as I slice against the grain. It tastes like the stuff I get at the local tacquerias.

Now, I will say this: even though it works well for me, there is a world of difference between a nice choice cut of skirt from Whole Foods or similar vs what I get at the local carniceria or supermercado. I like steaks, in general, medium rare or rarer, but the outer skirts I get from the supermercados tend just to be chewy. I cook those medium well, slice against the grain, and get better results (to my taste.) A high-quality skirt, though, medium rare is fine and delicious.

I remember my first time at Frontera, ordering the steak tacos. They came cooked with plenty of pink in the center and were absolutely amazing, but they tasted nothing like the steak tacos from the tacquerias I love, which tend to be cooked well-done and made from cheaper grades of skirt, usually.

I'm headed out to Tony's on Greenwood later today, and will be checking out their skirt steak -- it is being promoted this week at $4.99/lb., but the sale flyer doesn't say if it is inner or outer cut.

That is a great price, so I can report back on what I found, as well as how it tastes, if a purchase is made! (I have a great flank steak marinade recipe that will probably work well with skirt steak.)

Sdbond -
I hope it's outer, but if I had to guess, it's probably inner. If it is inner, they do 3.99 /lb pretty often as well. Please report back! I do a lot of shopping at Tony's, and I'm kinda lukewarm on their beef (at the store I go to, anyway - and it's not the one on Greenwod, so ymmv, of course.) If I'm not mistaken, arrachera de afuera would be Spanglish for outer skirt, so if there is a language barrier, you could ask something like "es de afuera?" (ess day uh-FWAIR-uh?) while pointing to the skirt steak.

I might be totally wrong, by the way - hopefully someone else can correct me if needed.

seebee wrote:Sdbond -
I hope it's outer, but if I had to guess, it's probably inner. If it is inner, they do 3.99 /lb pretty often as well. Please report back! I do a lot of shopping at Tony's, and I'm kinda lukewarm on their beef (at the store I go to, anyway - and it's not the one on Greenwod, so ymmv, of course.) If I'm not mistaken, arrachera de afuera would be Spanglish for outer skirt, so if there is a language barrier, you could ask something like "es de afuera?" (ess day uh-FWAIR-uh?) while pointing to the skirt steak.

I might be totally wrong, by the way - hopefully someone else can correct me if needed.

Hi seebee,

I missed that sale by a day or two, so when we went to the store yesterday, they had inner cut on special for $3.99/lb., according to the insert in the paper. Because the packages in the self-serve case weren't clearly marked, I inquired at the counter, and the nice fellow said what I was holding was "regular" cut. Upon raising my eyebrow in the universal sign of "huh?" he clarified it was "inner," though it was priced at $5.99/lb.

They had "outer cut with silver skin" available at the full-service counter for $5.99/lb., so I asked for that, and he trimmed some up for me, butterflied the pieces and offered to run them through the tenderizer. I declined that option. I marinated them when we got home and DH grilled them, along with peppers and onions, for fajitas.

Quite tasty!

I would definitely buy from Tony's again, but from the counter. I don't think I would get the steak butterflied next time; the steaks were so thin that despite careful cooking, they were done past medium (and my preference would be medium-rare).

/update 2016
Went to FF in Niles yesterday.
11.99 a pound now.
So filet is less than skirt steak today.
Can anyone explain why to me?
Also, I would love a suggestion where I can buy outer skirt steak for less.
Happy to marinate and tenderize myself.
Thank you.

jilter wrote:/update 2016
Went to FF in Niles yesterday.
11.99 a pound now.
So filet is less than skirt steak today.
Can anyone explain why to me?
Also, I would love a suggestion where I can buy outer skirt steak for less.
Happy to marinate and tenderize myself.
Thank you.

possible reasons:
-Select vs choice
-Grain vs grass (marking should be obvious, though)
My assumption is that it was OUTER, skirt?
Filet isn't nearly as tasty, skirt is growing in popularity. (mild snark, yet true - same reason boneless skinless chicky breasts are cheaper than boneless skinless thighs. 10 years ago, choice, OUTER skirt was routinely 2.69 lb in my hood.

I'd assume you could buy it for less at ANY Mexican tinged supermarket, not even on sale. Jimenez, Tony's, Cermak Produce, etc. There might be a difference in quality, not sure. The pricier places' skirts sometimes LOOK prettier. I enjoy the stuff I get from the Mexican joints just fine for around 5 - 7 bucks / lb (inner - outer,) so, no need to stray for me. If I'm gonna do "pretty" steaks for 12 bux/lb, I'm gonna go rock some stuff at Costco, which might also be a player for skirts at a better price - never paid attention to skirt at Costco.

Appealing as the image is, I don't think small ethnic stores are the secret to finding great cuts of meat at amazingly low prices. I live in a town (Mundelein) with a large Mexican population, several Mexican grocery stores, and other grocery stores (e.g., Garden Fresh Market) that seek to serve the local Mexican population, and I've not had any luck finding good-quality outer skirt steak at a bargain price at such stores. My experience at stores as far away as Lewis Market in Waukegan isn't any different.

What I do see is a lot of is meh-quality inner skirt. I've found it's better to buy it at the meat counter where you can ask to see both sides; prepackaged inner skirt often has a lot of fat on the side that's folded under that you can't see. I take the price difference into account and decide on a case-by-case basis whether I want to spend time trimming off the fat or buy a better-trimmed piece of inner skirt steak at Jewel or Mariano's.

Sunset Foods in Libertyville usually has inner skirt and sometimes really good-quality, well-trimmed outer skirt, but the price can be high. I only buy it when it's on sale.

I don't recall ever seeing outer skirt steak at the Costco in Mettawa (off Route 60 close to I-94). Costco does often have good flank steak at a good price, though.

jilter wrote:/update 2016
Went to FF in Niles yesterday.
11.99 a pound now.
So filet is less than skirt steak today.
Can anyone explain why to me?
Also, I would love a suggestion where I can buy outer skirt steak for less.
Happy to marinate and tenderize myself.
Thank you.

FF in Niles is my go to outer skirt steak place.
I buy a whole cryovac package and then FF cuts and trims it for me and we freezer paper wrap it when I get it home.
I don't recall seeing USDA Prime skirt of any kind anywhere.
Cost is due to inflation and increased demand.
You can purchase skirt at dramatically lower price at SuperMercados but it's usually not USDA choice.
They can run it through the tenderizer machine but too many times, I have detected the odor of cleaning agents and I don't do that anymore.
As an aside and not much help to most LTH members, the El Ray store in Milwaukee has apparently increased the quality of its beef and over the last few years, I have purchased some very nice beef cuts from them. One of the cuts is chuck sliced about 1/8" thick called Diezmillo. I purchased 5 pieces last weekend, seasoned and fried on a cast iron pan. Excellent, tender for Tacos.-Richard
BTW, a few weeks ago i purchased a whole USDA Prime Tenderloin from COSTCO.
Personally, I would rather eat 'outer' skirt from FF most of the time but somtimes a nice Chateaubriand just can't be beat!

budrichard wrote:

jilter wrote:/update 2016
Went to FF in Niles yesterday.
11.99 a pound now.
So filet is less than skirt steak today.
Can anyone explain why to me?
Also, I would love a suggestion where I can buy outer skirt steak for less.
Happy to marinate and tenderize myself.
Thank you.

FF in Niles is my go to outer skirt steak place.
I buy a whole cryovac package and then FF cuts and trims it for me and we freezer paper wrap it when I get it home.
I don't recall seeing USDA Prime skirt of any kind anywhere.
Cost is due to inflation and increased demand.
You can purchase skirt at dramatically lower price at SuperMercados but it's usually not USDA choice.
They can run it through the tenderizer machine but too many times, I have detected the odor of cleaning agents and I don't do that anymore.
As an aside and not much help to most LTH members, the El Ray store in Milwaukee has apparently increased the quality of its beef and over the last few years, I have purchased some very nice beef cuts from them. One of the cuts is chuck sliced about 1/8" thick called Diezmillo. I purchased 5 pieces last weekend, seasoned and fried on a cast iron pan. Excellent, tender for Tacos.-Richard
BTW, a few weeks ago i purchased a whole USDA Prime Tenderloin from COSTCO.
Personally, I would rather eat 'outer' skirt from FF most of the time but somtimes a nice Chateaubriand just can't be beat!

LTH, Jilter and Bud,

This will help to explain why high quality outer skirt is more $$ that whole choice commodity PSMOs.

I use Allen Brothers for all of our steaks as well as occasional veal chops for our private dining and banquets at The Casino. We sell much more fish than beef, mostly fresh Dover sole, but offer a 12 oz Prime dry aged NY strip on our menu.

I recently sent this text to my AB sales rep:

"Hi again...professional question: What happens to the outer skirt steak from Prime cattle? Is there a market for this, or is all skirt just tossed together? Any other " higher end" outer skirt product out there?"

His reply:

"Hi Ron,
Since 1992 They used to mix together because there was not a market for prime skirts. But because a few high end restaurants have requested prime skirts, the packers realized they can make more money on product that has all ready been priced out as a drop item. So now since 2013 we have a prime skirt market. In my opinion not worth it. Because skirt should not be cooked pass med rare there is no need for the extra marbling. Like I said not worth the money as long as you buy high end choice which we do. Btw I think last time I sold prime skirts they where like $27/#. Which is ridiculous! Have a great weekend!"

And when I inquired on price for high choice outer: ( Mexican themed event this coming week.)

"Hope you are sitting down. I think about 17.95/#

I will send you a sample of skirt tomorrow. They are semi clean for some chefs. Some light trimming might have to be done."

He sent free samples of about 10 and 10 lbs of both. Planning on checking out tomorrow.

Hope this helped.

Great help!
I remember a number of years ago, A source told me that Briskets were not seperated by USDA Prime or Choice but now they are.
I await your jusdgement on the diffference between Choice and Prime 'skirts'. The Choice 'outer' I get from FF is usally grilled rare and just seasoned with salt&pepper and less expensive 'inner' is used for Fajitas.
One of the great steaks, right behind a dry aged Rib!-Richard

Just a data point. Tiny Mex grocer in the hood had Dia Del Padre special: "USDA Choice" inner for 3.99/lb. Standard clean and pass through the machine. Just fine for 3.99. Med rare, fast and hot. Tender, juicy, muscle with nicely crispy fat pockets (YUM!) and beefy with some nice, livery-beefy flavor bites as well. Of course, your tastes may vary, and I've also had the "cleaning solution essence" from different stores a few times, but for me, at these prices, it fills a niche - nicely. Especially for quick taco night. As Katie said, these small ethnic markets are not the secret to finding great cuts at amazing prices, but if you know what you are getting into, and what to look for with skirts, you can do quite well. Side note about these places, I learned very early on, just after buying my first house, that the term, "Gov't Inspected" without an actual grade showing, is a possible code for "Utility Grade." Bought some big, thick, fat "Gov't Inspected" ribeyes to throw on the grill for 3.99/lb. Thought I was in for a treat. Once.

Katie wrote:I don't recall ever seeing outer skirt steak at the Costco in Mettawa (off Route 60 close to I-94). Costco does often have good flank steak at a good price, though.

Same experience at the Costco locations I frequent (Mt Prospect & Schaumburg), never have seen skirt steaks.