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, increasingly present in our cuisine, especially in barbecues. It is a dark reddish-colored meat, and increasingly in demand for its juiciness, flavor, and easy preparation.