Borrello - Australian - Premium trimmed Outside Skirt. Grass-Fed

Why Borello Grass-Fed?

Borello is celebrated for producing some of Australia’s finest, cleanest grass-fed beef. Because the cattle graze on natural, nutrient-rich pastures, the meat develops a deeply robust, honest, and complex beef flavor that grain-fed beef simply cannot replicate.
For a cut like the outside skirt—which relies heavily on its intense, iron-rich flavor profile—the 100% grass-fed nature of Borello makes it the absolute holy grail for steak purists, authentic fajitas, and premium carne asada.

The Bangkok Beef Master-Trim Advantage

Most outside skirts on the market arrive weighted down with heavy, elastic membranes, thick silver skin, and massive pockets of hard surface fat. If you buy it elsewhere, you pay for the waste and do the hard work yourself.

At Bangkok Beef, our master butchers completely skin, face, and trim these blocks by hand before packaging. You receive 100% skillet-ready, pure-muscle strips with absolutely zero waste and zero prep labor required. What you see on the board is 100% pure culinary luxury.

How to Cook It (The Golden Rules for Outside Skirt)

Because the outside skirt has a loose, coarse grain structure, it absorbs flavors beautifully and cooks incredibly fast. To ensure a melt-in-your-mouth bite, follow these steps:

1. The Prep & Marinade (Optional)
Because of its open grain, this cut is a sponge for marinades. Toss it in lime juice, garlic, cumin, and a splash of soy sauce or olive oil for 2 to 4 hours.

If cooking it as a pure steak, simply pat it completely dry and season aggressively with coarse sea salt and black pepper right before it hits the heat.

2. High Heat, Fast Sear
The Goal: You want a blistering, dark crust on the outside while keeping the inside a juicy medium-rare to medium. If you overcook a grass-fed skirt, it will lose its tenderness.

Cast Iron Skillet / Plancha: Get your pan smoking hot with a high-smoke-point oil. Sear for 2 minutes per side without moving it, letting a deep crust form.

Charcoal Grill: Set your grates directly over white-hot coals. Grill for 1.5 to 2 minutes per side.

3. The Crucial Rest & Slice
Remove the beef from the heat and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

The Golden Rule: Look at the direction of the long muscle fibers running across the steak. Use a sharp knife held at a 45-degree angle and slice thinly directly against the grain. Slicing it against the grain physically breaks the fiber structure, ensuring every single bite is incredibly tender.