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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, it is attached to the ribs. The skirt steak is a traditional cut of Argentine culture, it is increasingly present in our cuisine, especially in barbecues. It is a dark reddish meat, and increasingly demanded for its juiciness, flavor, and easy preparation.