Underrated but Outstanding: Outside Skirt Steak
In our opinion, outside skirt steak is a very under-utilised cut and one of our favourite whole-carcass artisan steaks. Located near the brisket plate, also known as the short ribs, outside skirt steak is a long, highly marbled and open-textured muscle. It’s called ‘outside’ because it sits on the outer part of the carcass.

This cut is expertly butchered from heritage breed cattle, slow grown on lush green pasture in the Yorkshire countryside. It’s then dry-aged on the bone to allow the meat to relax and tenderise. This traditional method also reduces moisture in the muscle, concentrating the flavour and enhancing texture.

Chef Valentine Warner calls outside skirt steak “a beefy revelation” — a cut that’s too often overlooked, but exceptional when cooked over the pulsing glow of charcoal. With its well-marbled meat and visible muscle grain, he recommends cooking to 53°C, medium-done, after a fierce sear and a proper rest, before slicing across the grain.

Its rich flavour pairs well with bold accompaniments like chimichurri, the fiery Argentinian mix of chillies, herbs and vinegar. Or try it sliced with lentils in mustard sauce, creamed watercress, or a punchy steak sauce made with beef stock, capers, English mustard and pickled walnuts. Brushed with barbecue sauce and chopped into a bun with burnt cheese? That gets his vote too.