An outside skirt is a highly flavorful and heavily marbled cut of beef from the cow’s diaphragm muscle. Narrower and thicker than the more common inside skirt, it is prized by chefs and butchers for its rich beefy taste, making it ideal for quick grilling or searing in dishes like fajitas.

What is an Outside Skirt?

Also known as the outer skirt, the outside skirt is the actual diaphragm muscle of the animal. Despite its name, it is located on the inside of the rib cage but lies toward the exterior of the animal’s chest wall. Because the diaphragm isn’t a heavily exercised muscle, this cut yields meat that is slightly more tender and juicy than the inside skirt (the transversus abdominis muscle).

Characteristics and Uses

• Appearance: It is a long, flat strip of meat that is noticeably narrower (about 3 to 4 inches wide) and thicker than an inside skirt. It features a very prominent muscle grain.
• Flavor Profile: It packs a robust, beefy punch and takes marinades incredibly well.
• Cooking: Because of its thickness and intramuscular fat (marbling), it is perfect for high-heat cooking. It should be cooked rapidly to a medium-rare (or medium) and sliced thin, perpendicular to the grain, for maximum tenderness.