A skirt steak from Beaty Farms’ family-raised Brangus cattle. Thin, deeply beefy, and quick-cooking, this cut is made for marinades, hot grills, cast-iron skillets, and dinners that come together much faster than they taste. Sourcing & practices Beaty Farms has raised cattle in Aubrey for more than 150 years. Its Brangus herd is ⅝ Angus and ⅜ Brahman, combining Angus tenderness and marbling with the hardiness of Brahman cattle. The cattle are born and raised on the farm, grazing wide-open pastures for the majority of their lives. The family rotationally manages those pastures to encourage healthy growth, reduce overgrazing, and protect the land that continues to support four living generations of Beatys. The cattle are later grain-finished using a custom nutritionist-developed feed mixture designed to support animal health and the quality and flavor of the beef. The farm is certified under the Texas Beef Quality Product Program, and its beef is USDA inspected. What to expect One skirt steak weighing approximately 0.57–0.58 pound. Skirt steak has a loose, visible grain and a bold beef flavor. It cooks very quickly and is best served no more than medium, then sliced thinly across the grain. How to enjoy it Marinate for fajitas, carne asada, tacos, rice bowls, or steak salads. Sear or grill quickly over high heat, rest briefly, and pay close attention to the direction of the grain before slicing.
