FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of facts, histories, information and trivia about various foods, beverages, equipment, plants, and animals etc. from around the world

  Home   ·   Food Articles   ·   Food Trivia & Facts   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Posters   ·   Cookbooks   ·   Food Poems   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > FOOD TRIVIA & FACTS

SHOES to SOUSE >  Skirt Steak

 

FOOD TRIVIA and FOOD FACTS

  SHOES to SOUSE   ·   Shoes and Shoe Sizes   ·   Shoo-Fly Pie   ·   Short Crust   ·   Short & Shortening   ·   Shoulder   ·   Shrimp   ·   Sieglinde Potato   ·   Singapore   ·   Skim Milk   ·   Skirt Steak   ·   Sliced Bread   ·   Smallage   ·   Smelt   ·   Smithfield Ham   ·   Smoked Foods   ·   Smucker's   ·   Snail Trivia   ·   Sneezing   ·   Snickers Candy Bar   ·   Snood   ·   Snowcap Beans   ·   Soba Noodles   ·   Soda Bread   ·   Soft Drinks, Soda Pop   ·   Sole Bonne Femme   ·   Somen Noodles   ·   Sorghum   ·   Souffle   ·   Soup   ·   Sour Cream   ·   Sourdough   ·   Souse  

SKIRT STEAK

What is a skirt steak?
It depends on whether you are reading a British or an American recipe.

Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
• Right behind the front legs is the Brisket
• In front of the hind legs is the Flank.
• Between the two is the Plate.

Previously, the plate was the source of the skirt steak in Britain and the U.S.

Today in British usage the skirt steak is usually cut from the Flank.

In the U.S. according to the USDA, a skirt steak is one cut from the Plate.

 

 

  Home   ·   About & Contact Us   ·   Food History Articles   ·   Food Timeline   ·   Catalogs   ·   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

Also see:
Food Articles  & Cooking Tips

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass