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attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking.
201:
The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. It was formerly considered a less commercially mass-salable cut in
America, hence its use for
193:(NAMP) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The beef flank steak (NAMP 193) is adjacent to the skirt, nearer the animal's rear quarter.
229:(and Canadian beef) could consequently be exported to Japan without quota restrictions, and constituted a major portion of the U.S. beef trades there from ca. 1975 into the 1980s, until the beef import deregulation in Japan lifted the quotas in 1991.
225:"). But the diaphragms were treated as "offal" rather than meat by the Japanese government, thus exempt from any beef import quota restrictions. These cuts of
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468:
Pilcher, Jeffrey M. (2004) , "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the
Historical Geography of Southwestern Cuisine",
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Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both
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On the Border: Society and
Culture between the United States and Mexico Latin American Silhouettes
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147:(US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate.
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143:. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from
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is a popular
Mexican dish of skirt steak that is tenderized and/or marinated, then grilled
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8:
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221:) had designated the cut as "beef skirt diaphragm" (with the adjoining cut being called "
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before grilling, pan-seared or grilled very quickly, or cooked very slowly, typically
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Both the inside and outside skirt steak are the trimmed, boneless portion of the
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This article is about the
American cut. For the British cut called skirt, see
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The U.S. Food Safety and
Quality Service established in 1977 (now the
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554:. USDA Foreign Agricultural Economic Report, No. 22. GPO. p. 2.
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Expanding
Markets, Diminishing Shares?: Canadian Food Sales to Japan
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To minimize toughness and add flavor, skirt steaks are often
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Beef in Japan: Politics, Production, Marketing & Trade
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117:("with skirt") topped with a piece of grilled skirt steak
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249:, and is generally marinated, grilled and served in
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178:The inside skirt steak is often confused with the
241:, particularly in the north where it is known as
154:, taken from the flank behind the plate, and the
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404:American Meat Trade and Retail Butchers Journal
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424:Everyone Eats: Understanding Food and Culture
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162:behind the flank and above the rear quarter.
589:. New York: University of Queensland Press.
566:"Arrachera (Mexican Skirt Steak for Tacos)"
269:. It is also the cut of choice for making
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191:North American Meat Processors Association
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537:. Canada Japan Trade Council. p. 56.
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427:. London: Longmans, Green. p. 61.
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377:. Beeffoodservice.com. Archived from
352:. Beeffoodservice.com. Archived from
186:. It has similar cooking properties.
16:Beef steak cut from lower forequarter
490:(4, Border Cities and Culture): 674
253:, and with a squeeze of lime juice,
217:) by the Department of Agriculture (
1793:2008 US beef protest in South Korea
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400:"Market Classes and Grades of Meat"
237:Skirt steak is also traditional in
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215:Food Safety and Inspection Service
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1732:Bovine spongiform encephalopathy
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583:Longworth, John William (1983).
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548:Coyle, William T. (July 1986).
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472:, Rowman & Littlefield,
410:(444): 12. 22 December 1910.
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485:Journal of the Southwest
223:hanging tender diaphragm
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1368:Calf's liver and bacon
1186:Frankfurter Rindswurst
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28:Skirt (disambiguation)
1448:Hortobágyi palacsinta
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375:"Beeffoodservice.com"
350:"Beeffoodservice.com"
132:is the US name for a
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1630:Steak and oyster pie
1378:Chateaubriand (dish)
1281:List of steak dishes
619:at Wikimedia Commons
318:List of steak dishes
26:For other uses, see
1568:Roast beef sandwich
1388:Chicken-fried steak
1005:Chateaubriand steak
125:Grilled skirt steak
57:Romanian tenderloin
37:
1762:Ractopamine - Beef
1605:Shooter's sandwich
1473:Karađorđeva šnicla
1293:Blanquette de veau
1110:Standing rib roast
1055:Restructured steak
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1533:Pozharsky cutlet
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39:
29:
22:
1818:Cuts of beef
1595:Sha cha beef
1488:London broil
1463:Jellied veal
1458:Italian beef
1438:Hayashi rice
1328:Beef on weck
1206:Meat extract
1104:
1035:Hanger steak
1020:Filet mignon
965:Osorno Steer
960:Organic beef
862:
739:Filet mignon
654:Cuts of beef
585:
577:Bibliography
560:
550:
543:
533:
526:
514:
502:
487:
484:
469:
463:
443:
433:
423:
416:
407:
403:
394:
383:. Retrieved
379:the original
369:
358:. Retrieved
354:the original
344:
313:Hanger steak
284:
236:
212:
203:
200:
188:
184:hanger steak
177:
169:
149:
145:hanger steak
129:
128:
114:
68:
64:
60:
56:
21:Hanger steak
1789:South Korea
1670:Veal Orloff
1655:Tiyula itum
1620:Steak Diane
1585:Saltimbocca
1428:Gored gored
1418:Ginger beef
1393:Cordon bleu
1383:Cheesesteak
1343:Boiled beef
1298:Beef olives
1181:Corned beef
1105:Skirt steak
1100:Top sirloin
1050:Ranch steak
1025:Flank steak
1010:Chuck steak
995:Blade steak
940:Beef cattle
751:Top sirloin
617:Skirt steak
303:Flank steak
281:Preparation
180:flank steak
152:flank steak
134:cut of beef
130:Skirt steak
83:cut of beef
35:Skirt steak
1752:Darkcutter
1675:Veal Oscar
1650:Tafelspitz
1590:Selat solo
1575:Ropa vieja
1563:Roast beef
1548:Ragout fin
1453:Iga penyet
1413:French dip
1130:Tenderloin
1085:Short ribs
1080:Short loin
1030:Flap steak
928:Production
858:Short ribs
807:Silverside
734:Tenderloin
717:Short loin
385:2011-07-21
360:2011-07-21
336:References
308:Flap steak
227:U. S. beef
210:in Texas.
1742:Beef ring
1528:Pot roast
1478:Kare-kare
1348:Bruscitti
1276:Beefsteak
1254:Testicles
1154:Processed
1065:Rib steak
955:Kobe beef
700:Prime rib
683:Flat iron
287:marinated
255:guacamole
251:tortillas
245:arrachera
158:from the
156:flap meat
139:from the
115:con falda
95:Arrachera
47:Beef cuts
1812:Category
1660:Tongseng
1513:Ossobuco
1503:Neobiani
1313:Beef bun
1288:Balbacua
1201:Pastrami
1171:Bresaola
1140:Trotters
974:Products
797:Popeseye
756:Baseball
496:40170174
441:(2005).
297:See also
208:vaqueros
1706:Beefalo
1645:Tartare
1558:Rendang
1538:Puchero
1493:Mechado
1403:Dendeng
1363:Cachopo
1353:Bulgogi
1135:Tri-tip
1095:Sirloin
1060:Rib eye
1045:Picanha
1000:Brisket
843:Brisket
792:Picanha
773:Tri-tip
746:Sirloin
710:Rib eye
291:braised
271:fajitas
206:by the
204:fajitas
197:History
107:tlayuda
1784:Taiwan
1716:Żubroń
1543:P'tcha
1433:Gyūdon
1358:Bulalo
1338:Bistek
1268:Dishes
1244:Tripas
1239:Tendon
1234:Tongue
1191:Ground
1176:Cabeza
1125:T-bone
1015:Fajita
853:Hanger
722:T-bone
673:7-bone
593:
494:
476:
451:
263:onions
261:, and
111:Oaxaca
1779:Japan
1725:Other
1553:Rawon
1518:Pares
1483:Kitfo
1468:Kalio
1423:Galbi
1398:Daube
1373:Cansi
1249:Tripe
1229:Heart
1224:Brain
1216:Offal
1161:Jerky
1120:Shank
1115:Strip
1070:Round
1040:Plate
875:Shank
870:Flank
863:Skirt
848:Plate
836:Lower
782:Round
727:Strip
688:Ranch
678:Blade
668:Chuck
661:Upper
492:JSTOR
265:as a
259:salsa
141:plate
137:steak
80:Plate
1640:Tapa
1166:Aged
1145:Tail
1075:Rump
982:Cuts
921:veal
919:and
917:Beef
802:Rump
787:Cube
768:Flap
591:ISBN
474:ISBN
449:ISBN
273:and
267:taco
233:Uses
219:USDA
76:Type
1523:Pho
1408:Feu
705:Rib
109:in
1814::
488:43
408:14
406:.
402:.
277:.
257:,
105:A
67:;
63:;
59:;
1795:)
1791:(
909:e
902:t
895:v
646:e
639:t
632:v
599:.
568:.
457:.
388:.
363:.
71:.
30:.
23:.
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