Great cut

Great

I prepared 2 packages of skirt steak for a party; marinating and then grilling them over a very hot fire. I trimmed a little fat before hand, but not much. I would rather spend the money to trim the fat myself, than to rely on the butcher's idea of how much fat I should or shouldn't have. The quality of the meat was great, and was perfect for carne asada. I'm not sure why someone thought this was Select, as it was pretty clearly Choice, to me. Of the 4 meats on our Mexican themed taco bar this was, by far, the most popular. I can't help but think that those people who mentioned the meat being too tough and chewy were cutting it incorrectly. After grilling the entire steak, cut each steak about 2 inches wide WITH the grain so you have several large pieces of steak. Then cut thin slices AGAINST the grain for perfectly sized slices for carne asada, fajitas, etc. Cutting against the grain will shorten the muscle fibers, making a more tender bite. There are a ton of resources on line for more detailed instructions.

Be sure to buy OUTSIDE Skirt Steak. It's bigger, thicker, more tender & more marbling.

The skirt steak is very tough. You will need a meat tenderizer.

It’s not tender enough but decent flavor way too fatty

Tough as nails even after marinating. I do believe it's just the cut of meat.

This was the worst cut of meat i have ever had! So chewy! Terrible quality!

Very tough meat, not good for grilling

Do not buy meat is very chewy don't waste your money on this meat.