Expert Meat Guides
In-depth articles on beef cuts, grading, aging, and preparation — written from 40 years of hands-on butchery experience.
What Is Chateaubriand? (Cut, Cooking, & Best Sources)
Chateaubriand is a thick-cut roast from the center of the beef tenderloin, traditionally served for two. Learn what makes this classic French cut special and how to cook it.
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What Is Round Steak? The Complete Guide to Beef's Most Versatile Budget Cut
Round steak comes from the rear leg of the cow — it's lean, affordable, and misunderstood. A master butcher breaks down every sub-cut, cooking method, and technique to turn this budget workhorse into genuinely delicious meals.
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What Is Eye of Round? The Complete Butcher's Guide to This Lean Cut
Eye of round is one of the leanest, most affordable cuts in the entire beef case — and one of the most misunderstood. A butcher explains how to turn this budget-friendly roast into something genuinely delicious.
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Bottom Round vs Top Round: A Butcher Explains the Real Differences
Top round and bottom round look similar in the meat case but cook completely differently. A butcher with 30 years of experience explains where each cut comes from, which is more tender, and how to get the best results from both.
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Grass Fed vs Grain Fed Beef: A Butcher's Honest Breakdown
Grass fed and grain fed beef are more different than most people realize — and not always in the ways you'd expect. Here's what 40 years behind the counter taught me.
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How to Tenderize Steak: 7 Methods That Actually Work
Not every steak is naturally tender. A career butcher breaks down seven proven methods to tenderize any cut of beef, from budget round steaks to thick sirloins.
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What Is Cube Steak? The Budget Cut Every Home Cook Should Know
Cube steak is one of the most underrated cuts in the meat case. A veteran butcher explains what it actually is, how it's made, and the best ways to cook it at home.
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What Is Ribeye Cap Steak? The Best Cut Most People Never Order
The ribeye cap — also called spinalis dorsi — is the thin, crescent-shaped muscle that wraps the outside edge of every ribeye. Most butchers consider it the single best-tasting cut on the entire animal. Here's why, and how to get your hands on one.
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Brisket Flat vs Point: What's the Difference and Which Should You Buy?
The brisket flat and point are two distinct muscles with very different characteristics. Understanding their differences is the key to great brisket every time.
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Beef Rib Primal Breakdown: Complete Guide to Breaking Down the Rib Section
The beef rib primal is the most valuable section of the cow. Learn how to break it down into steaks, roasts, and specialty cuts with this complete butchery guide.
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Beef Chuck Primal: Complete Breakdown of Cuts and Best Uses
The chuck primal delivers more variety than any other section of the beef carcass—from budget-friendly pot roasts to steakhouse-quality chuck eye steaks. Here's how to identify, buy, and cook every cut.
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Dry Aged vs Wet Aged Beef: What's the Real Difference?
Dry aging and wet aging produce fundamentally different steaks. A butcher explains what actually happens during each process and why it matters for your next purchase.
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How to Dry Age Beef at Home: A Butcher's Complete Guide
Dry aging beef at home produces steakhouse-quality results for a fraction of the price. A professional butcher walks through the exact setup, timeline, and techniques for safe, delicious dry aged beef in your own kitchen.
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Flank Steak vs Skirt Steak: A Butcher Breaks Down the Real Differences
Flank and skirt steak are constantly confused, but they come from different parts of the animal and cook differently. A veteran butcher explains exactly when to use each one.
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How to Butcher a Ribeye Roast: Step-by-Step Professional Guide
Learn professional techniques for breaking down a ribeye roast into perfect steaks. Step-by-step guidance from a master butcher with 30+ years of experience.
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How to Cut Meat Against the Grain (The Right Way)
Cutting against the grain is the single most important slicing technique for tender, easy-to-chew meat. Here's exactly how to find the grain direction and cut perpendicular to it every time.
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Beef Primal Cuts Diagram Explained: A Butcher's Complete Guide
Master the fundamentals of beef butchery with this comprehensive guide to the 8 primal cuts. Learn which cuts come from where, best cooking methods, and how to maximize value from each section.
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How to Identify Marbling in Steak: A Butcher's Complete Visual Guide
After 40 years behind the block, I've seen thousands ask the same question: what makes one steak worth twice the price of another? Nine times out of ten, the answer is marbling. Here's how to read it like a pro.
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The Best Cheap Beef Cuts: A Butcher's Guide to Budget Steaks
Cheap doesn't mean bad. After 40 years behind the counter, I'll tell you the budget beef cuts that deliver better flavor than expensive steaks — you just need to know how to cook them.
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What is Picanha Steak? The Complete Guide to Brazil's Favorite Cut
Picanha is Brazil's most treasured beef cut—a succulent sirloin cap with a thick fat cap that delivers incredible flavor. Learn everything about this underrated steak and how to cook it like a Brazilian churrasco master.
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Tomahawk Steak: The Complete Butcher's Guide to Buying & Cooking
The tomahawk ribeye is the most dramatic steak in the butcher case. But is it worth the premium? A 40-year veteran breaks down exactly what you're paying for and how to cook it perfectly every time.
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Beef Cut Comparison Chart: A Butcher's Guide to Every Cut
A veteran butcher's complete beef cut comparison chart. Understand tenderness, flavor, cooking methods, and pricing for every major cut—from premium steaks to slow-cook favorites.
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USDA Beef Grades Explained: Prime vs Choice vs Select (And What They Actually Mean)
The USDA beef grading system determines everything from price to flavor — but most people have no idea what the grades actually measure. A butcher breaks down exactly what Prime, Choice, and Select mean and which grade gives you the best value.
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T-Bone vs Porterhouse: What's the Real Difference?
They look almost identical, they come from the same part of the cow, and most people use the names interchangeably. But there is a real, measurable difference between a T-bone and a porterhouse — and it matters more than you think.
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What Is Tri-Tip? The Complete Guide to This Underrated Cut
Tri-tip is one of the most flavorful, affordable cuts of beef — if you know what you're doing with it. Here's everything a butcher wants you to know.
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Filet Mignon vs Ribeye: The Complete Steak Comparison
Filet mignon and ribeye represent two completely different philosophies of what makes a great steak. Here's how a butcher decides between them.
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Sirloin vs Ribeye: A Butcher's Honest Comparison
Sirloin and ribeye are two of the most popular steaks in the case, but they couldn't be more different. Here's how a butcher with 30+ years of experience breaks down the real differences.
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Wet Aged Beef: The Complete Guide to How It Works & Why It Matters
Nearly every steak you've bought from a grocery store has been wet aged. A butcher explains exactly what that means, why it matters, and how to use it to your advantage.
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New York Strip vs Ribeye: A Butcher Breaks Down the Real Differences
New York strip and ribeye are the two most popular steaks in America, but they deliver very different eating experiences. A third-generation butcher explains exactly what separates them — and which one deserves your money.
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What is Hanger Steak? The Butcher's Secret Cut Explained
Hanger steak was so good that butchers kept it for themselves for decades. Learn why this intensely beefy, tender cut deserves a spot in your kitchen—and how to cook it right.
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What Is Flat Iron Steak? The Second Most Tender Cut Explained
Flat iron steak is the second most tender cut on the entire animal — and it costs a fraction of filet mignon. A butcher explains where it comes from, why it was hidden for decades, and how to cook it right.
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What Is Shaved Beef? Cuts, Uses & How to Shave Steak at Home
Shaved beef is one of the most versatile preparations in the meat case. Here's what it actually is, which cuts to buy, and how to do it yourself.
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Prime Rib vs Ribeye: What's the Difference and Which Should You Buy?
Prime rib and ribeye come from the exact same part of the cow. So why do they taste different, cost different, and cook so differently? Here's what a butcher wants you to know.
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Chuck Roast vs Chuck Steak: What's the Difference?
Chuck roast and chuck steak come from the same place on the cow, but they cook completely differently. Here's how to tell them apart and when to use each one.
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Beef Tenderloin vs Filet Mignon: What's the Real Difference?
Beef tenderloin and filet mignon are used interchangeably by most people, but they're not the same thing. One is the whole muscle, the other is a specific steak cut from it. Here's what a career butcher wants you to know.
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What Is Denver Steak? The Best Chuck Cut You're Not Eating
Denver steak is one of the most marbled, tender cuts from the beef chuck — yet most people have never heard of it. A butcher explains where it comes from, how it was discovered, and why it deserves a spot on your grill.
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What Is Chuck Eye Steak? The Poor Man's Ribeye Explained
Chuck eye steak is cut from the same muscle group as the ribeye but costs half the price. A butcher explains why only two exist per animal, how to find them, and the best cooking methods.
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What Is Coulotte Steak? The Butcher's Guide to Top Sirloin Cap
Coulotte steak is one of the most underrated cuts in the beef case. Here's everything you need to know about this flavorful sirloin cap cut — from what it is to how to cook it perfectly.
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Picanha vs Tri-Tip: A Butcher's Complete Comparison
Picanha and tri-tip both come from the sirloin region but deliver very different eating experiences. One has a luxurious fat cap, the other is lean and beefy. Here's how a butcher tells them apart.
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What Is Oxtail? A Butcher's Guide to the Most Underrated Cut
Oxtail is one of the most flavorful, collagen-rich cuts on the entire animal — and one of the most misunderstood. A butcher breaks down where it comes from, why it costs what it does, and how to turn it into something extraordinary.
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Best Beef Cuts for Grilling: A Butcher's Ranked Guide
Not every steak belongs on a grill. After 30 years behind the counter, here are the beef cuts that perform best over high heat — ranked by a butcher who's grilled them all.
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Best Beef Cuts for Pot Roast: A Butcher's Guide to Fork-Tender Results
The right cut makes or breaks a pot roast. A butcher explains why tough, collagen-rich cuts from the shoulder and round deliver the most tender, flavorful results every time.
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Best Beef Cuts for Slow Cooker: A Butcher's Guide to Fall-Apart Tender Meat
The slow cooker turns the toughest, cheapest beef into the most tender, flavorful meals. A butcher explains exactly which cuts belong in your Crock-Pot — and which ones don't.
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Best Beef Cuts for Roasting: A Butcher's Ranked Guide to Perfect Roast Beef
Not every cut belongs in the oven. A butcher with 30+ years behind the counter ranks the best beef cuts for roasting — and explains exactly what makes each one worth your money.
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Best Beef Cuts for Stir Fry: A Butcher's Guide to Tender, Fast-Cooking Beef
The secret to restaurant-quality beef stir fry isn't the sauce or the wok — it's the cut. A butcher explains which cuts sear fast, stay tender, and absorb flavor without turning to rubber.
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Beef Cuts for Beginners: A Butcher's Plain-English Guide to Every Cut Worth Knowing
Walking up to a meat counter shouldn't feel like reading a foreign language. A 30-year butcher explains every cut you'll actually encounter, what makes each one special, and exactly how to cook it.
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Beef Back Ribs: The Underrated Cut Every Backyard Cook Should Know
Beef back ribs are one of the most misunderstood cuts at the butcher counter. A butcher explains why they're often disappointing, how to find the good ones, and the best ways to cook them.
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What Is Ranch Steak? The Underrated Chuck Cut Worth Knowing
Ranch steak is one of the most affordable grillable steaks you can buy — cut from the center of the beef chuck shoulder. A butcher explains what makes it special, where it comes from, and how to cook it right.
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Bone-In vs Boneless Ribeye: Which Is Actually Better?
The bone-in vs boneless ribeye debate divides steak lovers. A butcher with 30 years of experience breaks down the real differences — and which one deserves your money.
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Steak Doneness Chart: Temperatures, Times & Visual Cues for Every Level
Stop guessing when your steak is done. This complete doneness chart covers internal temperatures, resting times, visual cues, and the finger test for every level from blue rare to well done.
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Ribeye vs New York Strip: Which Steak Is Better?
The ribeye vs New York strip debate is the steak lover's eternal question. Both are premium cuts—but what's the actual difference?
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The Complete Guide to Beef Primal Cuts
A 3rd-generation butcher breaks down the eight primal cuts of beef, what comes from each one, and how understanding the animal makes you a better cook.
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Understanding USDA Beef Grades: Prime vs Choice vs Select
What do USDA grades actually mean? A veteran butcher cuts through the marketing to explain how beef grading works, what you're paying for, and when it matters most.
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What is Wagyu Beef? A Butcher's Honest Guide
Wagyu is the most misused word in the meat industry. Here's what it actually means, how to tell real from fake, and whether it's worth your money.
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How to Choose the Right Steak Cut for Any Occasion
Not every steak is right for every situation. A veteran butcher matches the perfect cut to your occasion, budget, and cooking method.
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Brisket 101: Everything You Need to Know
From selecting the right packer to slicing the finished product, a veteran butcher walks you through everything you need to know about beef brisket.
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The Art of Dry Aging: How It Works and Why It Matters
Dry aging transforms good beef into extraordinary beef through moisture loss, enzymatic tenderization, and complex flavor development. Here's the science and the art.
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Understanding Marbling: Why Fat Equals Flavor
Marbling is the single most important factor in how a steak will taste. A veteran butcher explains the science, the grading, and why genetics matter more than anything.
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A Beginner's Guide to Buying Whole Primals
Buying whole sub-primals and cutting your own steaks can save 30-50% over retail prices. Here's how to start, what to buy, and the equipment you need.
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The Truth About Kobe Beef: Myths, Facts, and What You're Really Eating
Most "Kobe beef" sold in America isn't Kobe at all. A veteran butcher separates myth from fact and tells you what you're really paying for.
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Setting Up a Home Butcher Station: A Brooklyn Butcher's Essential Setup
A 40-year veteran butcher breaks down exactly what you need for a proper home butcher station — from knife selection to workspace setup, with the practical advice that actually works.
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Decoding Meat Labels: What They Really Mean vs. What They Don't
Forty years behind the counter, and I've watched the meat aisle transform from simple USDA grade stamps to a wall of marketing labels. Here's what actually matters.
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What is a Tomahawk Steak? The Butcher's Guide
The tomahawk is the most dramatic steak in the case — a bone-in ribeye with a 6-inch handle. But what exactly are you paying for? Here's the honest breakdown.
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Skirt Steak vs Flank Steak: A Butcher Breaks Down the Differences
Skirt and flank are often confused, but they're different cuts with different strengths. A veteran butcher explains which to choose and when.
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How to Read Meat Labels: A Butcher Decodes the Fine Print
The meat aisle is full of labels designed to make you feel good about spending more. A veteran butcher explains which ones matter and which are pure marketing.
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Beef Ribs: The Complete Guide to Every Type
Not all beef ribs are created equal. A veteran butcher breaks down every type — plate, chuck, back, and flanken — and how to cook each one.
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Ground Beef: A Butcher's Guide to Ratios, Blends, and What to Buy
Not all ground beef is the same. A veteran butcher breaks down fat ratios, grind sources, freshness indicators, and why your butcher's ground is worth the premium.
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Pork Primal Cuts Explained: A Butcher's Complete Breakdown
Pork is the most versatile animal in the butcher case. Here's a working butcher's breakdown of every primal, what comes from each one, and why understanding the pig makes you a better cook.
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Best Cuts of Beef: A Butcher's Guide to Buying Smart
After 40 years behind the butcher counter, I've learned that "best" depends on what you're cooking. Here's my honest guide to buying beef — which cuts deliver, which are overpriced, and what I'd spend my own money on.
Read Guide →What Is a Tomahawk Steak? The Complete Guide
Everything you need to know about tomahawk steaks: what they are, how they differ from ribeye, why they're expensive, and how to cook them perfectly at home.
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Ribeye vs Strip Steak: A Master Butcher's Honest Comparison
Two of the most popular steaks in America go head to head. After 30 years behind the counter, here's what I tell every customer who asks.
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Beef Tenderloin vs Filet Mignon: What Every Meat Lover Needs to Know
Beef tenderloin and filet mignon are often confused — but they are not the same thing. A master butcher breaks down the real differences between these premium cuts.
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Tomahawk Steak Cut: The Complete Butcher's Guide
The tomahawk steak cut is the most dramatic piece of beef you can put on a plate. Here's everything a master butcher wants you to know about this showstopping ribeye.
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Complete Beef Cuts Chart: Visual Guide to Every Primal Cut
From ribeye to brisket, every cut of beef starts somewhere on the animal. This visual guide maps every primal and subprimal cut so you can shop and cook like a pro.
Read Guide →Beef Tenderloin vs Filet Mignon: What's the Real Difference?
Beef tenderloin and filet mignon are NOT the same thing — but they come from the same place. A 30-year butcher breaks down the anatomy, naming conventions, best cooking methods, and why the confusion exists in the first place.
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Ribeye vs Strip Steak: The Complete Comparison Guide
Ribeye and strip steak are the two most popular premium cuts in America — but they deliver completely different eating experiences. A veteran butcher breaks down every difference that matters.
Read Guide →Wet Aged Beef: The Complete Guide to How It Works and Why It Matters
Nearly every steak you've bought from a grocery store has been wet aged — you just didn't know it. A veteran butcher explains the science, the timeline, and why wet aging is the most common aging method in America.
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Best Beef Cuts for Smoking: A Butcher's Complete Guide
Not every cut of beef belongs in a smoker. After 30 years behind the butcher block, here are the cuts that transform with smoke — ranked by a butcher who's cooked them all.
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Best Beef Cuts for Stew: A Butcher's Guide to Rich, Tender Stew Meat
The best stew meat isn't the most expensive. A butcher explains why tough, well-worked muscles with connective tissue are what make a stew rich, silky, and deeply satisfying.
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Beef Short Ribs: The Complete Butcher's Guide to Buying and Cooking
Beef short ribs are the most underrated cut in the butcher case. A 30-year veteran explains every cut style, the best cooking methods, and how to turn tough ribs into fork-tender perfection.
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What is Bavette Steak? The Underrated French Bistro Cut
Bavette steak is the French bistro classic that most American meat counters overlook. Learn why chefs love this intensely beefy, beautifully textured cut—and how to cook it perfectly at home.
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What Is London Broil? A Complete Guide to This Misunderstood Cut
London broil isn't actually a cut of beef — it's a cooking method that became a label. Here's what you're really buying, how to prepare it, and why proper technique turns this affordable cut into something exceptional.
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What Is Flap Meat? The Underrated Sirloin Cut Butchers Love
Flap meat is one of the most flavorful and affordable steaks you can buy — yet most shoppers walk right past it. A butcher explains where it comes from, why it's often confused with skirt steak, and how to cook it perfectly every time.
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What Is Beef Shank? The Ultimate Guide to This Underrated Cut
Beef shank is the hardest-working muscle on the animal — and that's exactly what makes it extraordinary. A master butcher explains why this cheap, collagen-rich cut produces some of the most luxurious dishes in all of cooking.
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The Most Tender Beef Cuts: A Butcher's Ranking from Softest to Firmest
Not all tender cuts are created equal. After 30 years behind the counter, I'm ranking every tender beef cut and telling you exactly how to cook each one so it lives up to its potential.
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What is Teres Major Steak? The Butcher's Best Kept Secret
Teres major is the second most tender muscle on the entire animal, yet most shoppers have never heard of it. A butcher explains why this overlooked shoulder cut deserves a place on your table.
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What Is Spider Steak? The Rarest Cut on the Cow
Spider steak — also called oyster steak or araignée — is one of the rarest cuts on an entire beef animal. Only two per cow, hidden inside the hip bone, with a distinctive web of fat that gives it its name. Here's everything a butcher wants you to know.
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Best Beef Cuts for Jerky: A Butcher's Guide to Perfect Homemade Jerky
Great jerky starts at the meat counter, not the dehydrator. A butcher explains which cuts slice clean, dry evenly, and deliver the chewy, beefy snap that store-bought jerky can't touch.
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Best Beef Cuts for Sous Vide: A Butcher's Ranked Guide
Sous vide turns cheap, tough cuts into steakhouse-quality meals — but not every cut benefits equally. A butcher who's cooked hundreds of sous vide steaks ranks the best options.
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What Is Zabuton Steak? The Japanese-Inspired Cut Butchers Love
Zabuton — Japanese for 'little pillow' — is a rectangular steak cut from the chuck roll that rivals ribeye for marbling and tenderness. Known in American butchery as the Denver steak, this underrated cut delivers premium eating at a fraction of the price.
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What is a Delmonico Steak? The Most Confusing Cut in Beef, Explained
No cut of beef has caused more confusion than the Delmonico steak. Depending on who you ask, it's a ribeye, a strip, a chuck eye, or something else entirely. Here's the real story—and how to cook whichever version you find.
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What Are Beef Cheeks? The Ultimate Guide to This Underrated Cut
Beef cheeks are one of the most flavorful, underrated cuts on the animal. Loaded with collagen and intensely beefy, they transform into melt-in-your-mouth perfection with low and slow cooking. Here's everything you need to know.
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Chuck Roast vs Brisket: A Butcher's Complete Comparison
Chuck roast and brisket are both tough, collagen-rich cuts that reward patience. But they come from different parts of the cow and shine in very different dishes. Here's how to choose.
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Chuck Roast vs. Pot Roast: What's the Difference?
The most common question I get at the counter: "What's the difference between chuck roast and pot roast?" The answer is simpler than you think—one is a cut, the other is a technique. Let me break down the confusion.
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Beef Plate Ribs: The Massive, Meaty Cut That Changed BBQ
Beef plate ribs are the showstopper of barbecue — enormous bones loaded with rich, fatty meat. A butcher explains what makes them special, how to buy the right ones, and how to cook them perfectly.
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Best Beef Cuts for Tacos: A Complete Guide to Carne Asada and Beyond
The secret to great beef tacos starts at the butcher counter, not the spice rack. Here are the 7 best cuts for tacos — ranked by flavor, texture, and how they handle high heat or long braises.
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Best Beef Cuts for Burgers: A Butcher's Guide to the Perfect Patty
The difference between a forgettable burger and one that stops conversation is the beef you start with. Here are the 7 best cuts for grinding into burger perfection — ranked by a butcher.
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How to Reverse Sear a Steak: The Butcher's Method for Perfect Results Every Time
The reverse sear flips traditional steak cooking on its head — and produces dramatically better results. A career butcher explains exactly how to do it, which cuts work best, and the science that makes it foolproof.
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Best Steaks for Cast Iron Skillet: A Butcher's Definitive Ranking
Cast iron rewards the right cut with a crust you can't get any other way. A butcher with 40 years behind the counter ranks the steaks that perform best in a screaming-hot skillet.
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Inside vs Outside Skirt Steak: A Butcher Explains the Cut Most People Get Wrong
Most grocery stores sell inside skirt steak and call it "skirt steak." But the outside skirt is a completely different cut — thicker, more tender, and better marbled. A veteran butcher explains why it matters and how to tell them apart.
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Porterhouse vs Ribeye: Which Premium Steak Is Worth Your Money?
Two of the most iconic steaks in the case, but they deliver completely different experiences. A butcher breaks down what actually matters when choosing between porterhouse and ribeye.
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Rump Roast vs Chuck Roast: Which Is Better for Your Recipe?
Both are affordable, both are great for braising — but rump roast and chuck roast are very different cuts. A veteran butcher explains when to choose each one and why it matters.
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Tri-Tip vs Brisket: Which Cut Should You Cook?
Tri-tip and brisket both deliver incredible beef flavor, but they could not be more different to cook. One takes an hour, the other takes all day. Here is everything you need to know to pick the right cut.
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Filet Mignon vs New York Strip: Which Premium Steak Should You Choose?
Filet mignon and New York strip are both premium steaks, but they deliver completely different eating experiences. Here's how to choose the right one for your next meal.
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Chuck Eye Steak vs Ribeye: The Poor Man's Ribeye Explained
The chuck eye steak is called the "poor man's ribeye" for a reason — it comes from the same muscle group and costs half as much. A veteran butcher explains when it's worth the swap and when it isn't.
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Sirloin Tip vs Top Sirloin: A Butcher Explains What Most People Get Wrong
Despite the similar names, sirloin tip and top sirloin come from completely different parts of the animal and cook nothing alike. A butcher with decades of experience explains why confusing these two is the most common mistake at the meat counter.
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Best Beef Cuts for Meal Prep: A Butcher's Guide to Cooking Once, Eating All Week
The best meal prep beef isn't the most expensive — it's the cut that tastes just as good on Thursday as it did on Sunday. A butcher breaks down the 7 cuts that actually work.
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Best Beef Cuts for Kabobs: 8 Cuts Ranked for Tender, Juicy Skewers
The wrong cut turns kabobs into rubber. The right one gives you charred, juicy cubes that slide off the skewer. Here are the 8 best beef cuts for kabobs — ranked by tenderness, flavor, and how they handle high heat.
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Best Beef Cuts for Fajitas: 7 Cuts Ranked by a Butcher
The difference between forgettable fajitas and restaurant-quality ones is the cut of beef you start with. Here are the 7 best cuts for fajitas — ranked by flavor, texture, and how they handle high heat.
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Sirloin vs Filet Mignon: Price, Flavor, and When to Choose Each
Sirloin and filet mignon sit at opposite ends of the steak spectrum — one delivers bold beefy flavor at a fair price, the other offers butter-knife tenderness at a premium. Here's how to decide which one belongs on your plate.
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Outside Skirt Steak Dimensions: Width, Thickness & Portioning Guide
Outside skirt steak dimensions matter for cooking time, portioning, and recipe planning. Here's what you need to know about this cut's size, shape, and how to work with it.
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