SKIRT STEAK: CARNE ASADA

Used primarily for carne asada, skirt steak has seen an increase in demand and reputation over the last decade, as the broader food world realizes how fantastic this steak can be. Buyers should beware that skirt steak can refer to the inside skirt OR the outside skirt. The inside skirt is a thicker, chewy cut without an external membrane that needs to be peeled, whereas the outside skirt needs to be peeled and benefits from future trimming.

However, there is no comparison in quality between these two cuts. The outside skirt, which EC Wilson Meat 2 Go is solely uses, is vastly superior cut, in taste and texture, but normally comes at a much higher cost. This cut can benefit from a marinade, and likes a brief touch on the grill at high heat (common advice is 3-5 minutes on each side).

SOURCE SPOTLIGHT: ST. HELENS BEEF

Grain-fed beef raised with Angus genetics right here in the Pacific Northwest. St. Helens beef originates from the outskirts of Yakima, WA. Ranged on grass for most of its life, St. Helens cattle spends their last few weeks enjoying a diet of locally raised wheat, corn, hay and potatoes sustainably grown by farmers in our state.