Hubbard's Bald Mountain Farm Grassfed Grain Finished Skirt Steak - $14/lb
Hubbard's Bald Mountain Farm Grassfed Grain Finished Skirt Steak - $14/lb
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Chef-Coveted Cut from Our Vermont Family Farm
Experience the exceptional flavor and character of a true butcher's treasure with our Hubbard's Bald Mountain Farm Skirt Steak. This distinctive cut showcases the robust beef flavor that has made skirt steak a favorite among chefs and discerning home cooks, enhanced by our grass-fed, grain-finished raising practices.
What Makes Our Skirt Steak Exceptional:
- Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
- Primarily grass-fed on nutrient-rich Vermont pastures
- Finished with grain for optimal flavor development and tenderness
- Hand-trimmed to remove excess silver skin while preserving character
- Distinctive rippled texture that absorbs marinades beautifully
- Intense beef flavor profile unmatched by other cuts
- Never treated with hormones or unnecessary antibiotics
Our skirt steaks are prized for their bold, robust flavor profile and unique texture. This versatile cut excels in dishes where beef flavor is the star—from traditional Mexican carne asada and fajitas to Asian stir-fries or simple grilled preparations with herb butter or chimichurri.
At Hubbard's Bald Mountain Farm Market, we honor traditional farming practices that have sustained our family operation for 140 years. Our grass-fed, grain-finished approach delivers the perfect balance of natural raising methods and exceptional eating quality.
Cooking Recommendation: For best results, marinate to tenderize, cook quickly over high heat to medium-rare (130-135°F), and always slice thinly against the grain for maximum tenderness. This cut shines with bold seasonings that complement its distinctive character.
Value Pricing: At $14/lb for premium, farm-raised skirt steak, this represents excellent value compared to specialty butcher shops charging $18-24/lb for comparable quality.
What is Skirt Steak?
Skirt steak comes from the diaphragm muscle of the cow. It's divided into two distinct cuts—the outside skirt (more tender) and inside skirt (more intensely flavored)—both characterized by their long, flat shape and distinctive rippled grain. Once considered a "butcher's secret," skirt steak has gained well-deserved recognition for its exceptional flavor intensity.
The Grass-fed, Grain-finished Difference
Our skirt steaks benefit from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances tenderness and intramuscular fat. This balanced approach results in beef that offers both remarkable flavor and satisfying texture.
Preparation Methods
Skirt steak shines with several cooking approaches:
- Carne Asada: Marinate in citrus and spices, grill quickly, and slice thin for tacos
- Fajitas: Classic preparation with peppers and onions
- Stir-fry: Cut across the grain into thin strips for quick-cooking Asian dishes
- Chimichurri: Simple grilling with this herb-forward Argentinian sauce
Cooking Tips for Perfection
- Marinate: The distinctive texture absorbs flavors beautifully (2-12 hours ideal)
- High Heat: Cook quickly over very high heat to avoid toughening
- Medium-Rare: Aim for 130-135°F internal temperature for best texture
- Rest: Allow to rest 5 minutes before slicing
- Slice Against the Grain: Always cut perpendicular to the visible muscle fibers
- Thin Slices: Cut into thin strips (¼ inch or less) for maximum tenderness
Storage and Handling
- Keep refrigerated and cook or freeze within 3-5 days of purchase
- Can be frozen for up to 9 months when well-wrapped
- For best results, thaw completely in refrigerator before cooking
