The   Inside Skirt   is cut from the diaphragm of the cow, between the lungs and the stomach. Since the diaphragm is constantly moving when breathing, the meat consists of coarse-fibered muscles and is therefore very lean. The inside skirt is the smaller inner muscle of the diaphragm.
 Its wonderful aromatic taste makes it unmistakable. It is great to prepare as a steak on the grill or in the pan and is wonderfully tender and simply unique in taste. However, you shouldn't cook the inside skirt too well, as it loses its tenderness when cooked "well done" and becomes too firm. A cut for fans of "rare" to "medium". In colloquial terms, the meat is often referred to as crown meat or skirt meat.
 In addition to being prepared as a beef steak, the inside skirt is prepared in many different ways in kitchens around the world. In Korean cuisine, the meat is often enjoyed as bulgogi, in Japan it is a staple of a yakiniku menu and the French prefer to eat their onglet fried. 
Ingredients:
 Beef: 100%
 Frozen shipping:
 Our special cuts are only available in limited quantities. To ensure that we can deliver reliably, we keep them in stock for you. For this reason, the meat is frozen after the maturing process and shipped well chilled.
 This way you will receive a flawless and high-quality product.
 Before grilling or frying, we recommend defrosting the meat completely. It should be at room temperature.