Skirt Steak Butchering

• Skirt Steak - As Needed

• Open Package and drain liquid
• Pat dry with a disposable paper towel
• Using a sharp knife and your hand, peel of top and bottom layers of silver skin
• Scrape thick layers of surface fat off on both sides and trim as needed
• Weigh entire loin in ounces and then divide that number by 10 and it will give you the amount of 10 oz portions able to be extracted. (Each loin should be able to yield 2- 10oz pcs and a 5oz pc, minimum
• Portion into metal pans, label and reserve for service

• You are able to put 2 pieces together to equal a 10oz portion if the smallest piece is no smaller than 2.5 oz
• 10 oz and 5 oz portions have a +/- .5oz variance. Acceptable portions are 9.5 oz - 10.5 oz or 4.5 oz - 5.5 oz
• WATCH VIDEO BELOW FOR MORE DETAILS!

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