Beef skirt steak is a national cut obtained from the outer part of the muscle that forms the animal’s diaphragm and is attached to the ribs. It is a dark reddish meat, valued for its juiciness, flavor and easy preparation. This is a traditional cut in Argentine cuisine that is becoming increasingly present in our cooking, especially at barbecues. The description highlights growing demand for this meat because of its qualities and ease of preparation, with barbecues being one of its most common cooking methods. The stated presentation is «1 unit approx. 800 g», meaning one unit of beef skirt steak with an approximate weight of 800 g. It is sold by the unit, and the indicated weight is for guidance only, not an exact amount. The origin is described as national, although the country of origin is not expressly specified.