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The Beef Skirt Steak is a national cut obtained from the part of the animal that corresponds to the peripheral part of the muscle that is part of the diaphragm, and is attached to the ribs. The Skirt Steak is a traditional cut in Argentine culture, and is increasingly present in our cuisine, especially in barbecues. It is a dark reddish meat, and is increasingly in demand for its juiciness, flavor, and ease of preparation.