John Dee Inside Skirt Select

John Dee Super Gold Inside Skirt Select is a flavorful cut from the cow's abdomen that packs a serious beefy punch. However, it does require careful cooking to avoid toughness. A USDA Select grade indicates slightly less marbling and tenderness compared to premium options like Choice or Prime. Still, with the right techniques, it offers a delicious and satisfying steak experience.

Prioritizing lean indulgence, John Dee Angus Beef starts with select 12-18 month old cattle raised antibiotic-free and HGP-free on pristine Australian pastures. Grain-fed for 150-180 days and meticulously graded, John Dee Angus Select boasts a marbling score of 1-2, offering a lighter flavor and firmer texture ideal for grilling, roasting, or stewing. While John Dee Angus Choice offers richer flavor and tenderness (marbling score 2-3), both ensure exceptional quality through humane processing and AUSMEAT grading.

- Grain-fed
- Marbling score 1-2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Quick and Hot: Inside skirt cooks well with high-heat methods for a beautiful sear without overcooking.
- Slight Chew: Inside skirt is best cooked to medium-rare to medium for optimal tenderness while maintaining a satisfying chew.

Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the skirt steak for 1-2 minutes per side, or until a good crust develops.
3. Reduce heat to medium and cook for another 1-2 minutes per side, depending on thickness.

Grilling:
1. Preheat the grill to high heat.
2. Grill skirt steak for 1-2 minutes per side for a nice sear.
3. Continue to cook to desired doneness over medium heat if needed.

Stir-fry:
- Cut skirt steak into thin strips against the grain.
- Heat a wok or large skillet over high heat.
- Stir-fry the strips in batches for 1-2 minutes, until cooked through but still tender.

Tips:
- Doneness is Key: Because inside skirt is thinner, aim for medium-rare (54-57°C /130-135°F) to medium ( 60-63°C/140-145°F) using a meat thermometer.
- Slice Against the Grain: This is crucial for skirt steak to maximize tenderness. Cut thin slices across the grain.
- Marinade Option: Inside skirt takes well to flavorful marinades (30 minutes to a few hours).

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be slightly chewy for some, but delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for inside skirt. Balances tenderness with a flavorful, juicy center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, for those who prefer a fully cooked steak.

Well-Done (Above 71°C / 160°F): Not generally recommended for inside skirt, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.