Beef: Forequarter, Skirt

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Whole Beast Butchery

Whole Beast Butchery

Published 2011

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Now, with the rib section that we left hanging, remove the skirt from the inner side of the forequarter.

Continue pulling off the outside and inside skirt, by making small cuts.

Trim up the outer, dried, and oxidized parts of both skirts.

Pull off the fat, beginning at the head of the skirt.

Trim off the fat with the knife.

Pull the silver skin off the skirt.

The finished inside skirt section, folded over.

© 2011 All rights reserved. Published by Chronicle Books.

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