Jack's Creek Black Angus - Australian - Inside Skirt. Grain-Fed

Jack’s Creek Black Angus Inside Skirt. Grain-fed Australian beef from a World’s Best Steak producer. One piece per pack. Inside skirt is the butcher’s fajita cut — also called arrachera. Long grain, deep beef flavour, and just enough intramuscular fat from the Jack’s Creek grain program to stay juicy on a hard sear. This is not a tenderloin. It is a working steak with a big flavour payoff when you cook it hot and slice it thin across the grain. 𝗪𝗵𝗮𝘁 𝘆𝗼𝘂’𝗿𝗲 𝗴𝗲𝘁𝘁𝗶𝗻𝗴 • Brand: Jack’s Creek, New South Wales, Australia • Breed: Verified Black Angus • Diet: Grain-fed • Cut: Inside skirt — one whole piece • Size: 1.0 kg or 1.2 kg 𝗛𝗼𝘄 𝘁𝗼 𝗰𝗼𝗼𝗸 𝗶𝘁 Pull the membrane if any remains. Salt it. Get the pan or grill ripping hot. 90 seconds to 2 minutes per side for medium-rare. Rest 5 minutes. Slice thin across the grain. Best for fajitas, tacos, yakiniku, hotpot, and a hard charcoal sear with chimichurri. Do not stew this cut. High heat, short time, thin slice. A 1.0 kg piece feeds 3–4. A 1.2 kg piece feeds 4–5. 𝗪𝗵𝘆 𝗝𝗮𝗰𝗸’𝘀 𝗖𝗿𝗲𝗲𝗸 Jack’s Creek has taken multiple World’s Best Steak titles. Their Black Angus program is built for consistent flavour, not just a pretty ribeye. You get that same bloodline in a cut most people only meet in a good taco. Sold frozen / vacuum packed. One piece per pack.