Our beef skirt steak is delightfully quick and easy to cook and superb for tacos and fajitas, or just with a salad. For a special experience, cook it cowboy style, right on the campfire coals. Or, use a more traditional style on a grill.
The skirt steak comes from the diaphragm section of the animal.
We carefully tend to and raise our cattle only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.
Our meats are processed by our expert craft butcher.
Healthy meats; plain and simple.
1 skirt per pack.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
