Premium Beef Flank Skirt Steak – Per KG (FSHMT Certified)

The Chef’s Choice for Bold Flavour and Versatile Cooking – New Zealand Grass-Fed Beef

When it comes to bold beef flavour, incredible texture, and versatile culinary applications, few cuts compare to the Beef Flank Skirt Steak (Per KG) [FSHMT]. Cut from the diaphragm muscles of 100% grass-fed New Zealand cattle, this long, flat, and beautifully marbled steak is a favourite among chefs, grill masters, and foodies alike.

Known for its rich, meaty taste and pronounced grain, skirt steak is the ideal choice for grilling, pan-searing, stir-frying, or marinating, and is a staple ingredient in cuisines from Mexico to Argentina to Southeast Asia. Our product is FSHMT-certified, vacuum-packed, and portioned per kilogram to ensure freshness, consistency, and peak flavour retention.

Whether you’re running a professional kitchen or cooking for family and friends at home, NZ Beef Flank Skirt Steak delivers tender results when cooked properly — and unmatched value for its affordability and taste profile.

Key Features of Beef Flank Skirt Steak (Per KG)

• Cut from NZ Grass-Fed Cattle – Naturally raised, free-range, no growth hormones
  
• Full Flavour Profile – Deep beefy richness perfect for marinades and spice rubs
  
• FSHMT Certified – Processed under NZ food safety and hygiene standards
  
• Sold by Weight (Per KG) – Vacuum-sealed, frozen or chilled
  
• Versatile Cooking Options – Grill, pan-fry, roast, stir-fry, sous vide
  
• Long, Flat Muscle Structure – Perfect for slicing across the grain
  
• High Value Cut – Affordable alternative to ribeye or sirloin with gourmet results
  
• Popular in Global Cuisine – Fajitas, bulgogi, chimichurri steak, and more
  
• Easy to Marinate and Quick to Cook – Absorbs flavour deeply
  
• Low Waste, High Yield – Minimal trimming required
  

Nutrition and Health Benefits

Beef skirt steak is not only delicious — it’s also nutrient-dense, delivering lean, bioavailable protein and essential micronutrients.

Nutritional Highlights:

• High in Protein: Promotes muscle health, metabolism, and satiety
  
• Rich in Iron and Zinc: Supports immune function, energy, and healing
  
• Natural Source of B Vitamins (B12, B6, Niacin): Supports brain and nerve function
  
• Moderate Fat Content: Balanced marbling enhances taste without heaviness
  
• Free of Carbs: Keto and paleo approved
  
• Natural Creatine Content: Supports strength and performance
  

Because skirt steak comes from a working muscle group, it contains more flavour-enhancing myoglobin and connective tissue, making it ideal for high-impact, slow or fast cooking methods.

Why Choose Flank Skirt Steak?

1. Unbeatable Flavour

Skirt steak is often referred to as the most flavourful beef cut — even more so than premium steaks. Its deep grain and high surface area make it perfect for marinades, rubs, and sears.

2. Affordable Gourmet

Get restaurant-level satisfaction without the ribeye price tag. Skirt steak is a budget-friendly alternative that tastes premium when prepared right.

3. Quick Cooking, Big Impact

Cooks in minutes when grilled or seared, making it perfect for weeknight meals, catering, or fast-paced commercial kitchens.

4. Ideal for International Dishes

Use it in Mexican fajitas, Korean bulgogi, Vietnamese shaking beef, or Argentinian asado — it adapts to any bold, flavourful cuisine.

5. Great for Meal Prep and Batch Cooking

Skirt steak slices easily across the grain for sandwiches, wraps, rice bowls, and salads. It reheats well and maintains its chew and juiciness.

Cooking Instructions and Techniques

Preparation Tips:

• Always slice against the grain for tenderness.
  
• Marinate for 2–24 hours to enhance flavour and soften fibres.
  
• Allow to rest after cooking for 5–10 minutes before slicing.
  

Cooking Methods:

• Grill / BBQ: High heat, 3–4 minutes per side, medium rare
  
• Cast Iron Pan: Fast sear with salt, pepper, and butter
  
• Sous Vide: 54–57°C for 1–2 hours, finish with sear
  
• Stir-Fry: Thinly sliced strips, flash-fried with soy, garlic, and sesame
  
• Broiled / Oven-Roasted: Finished with chimichurri or compound butter
  

Popular Recipes:

• Chimichurri Marinated Skirt Steak
  
• Tex-Mex Fajitas with Capsicum and Onion
  
• Korean BBQ Skirt Steak (Bulgogi)
  
• Grilled Skirt Steak Wraps with Avocado and Slaw
  
• Vietnamese Stir-Fried Beef with Lemongrass
  
• Skirt Steak Sandwich with Horseradish Mayo
  

Perfect For:

• Restaurants and Caterers: High flavour, low cost, easy to portion
  
• BBQ Enthusiasts: Ideal for high-heat grilling
  
• Butchers and Meat Retailers: Attractive per-kg product with strong turnover
  
• Meal Kit Companies: Pre-portioned for quick gourmet meals
  
• Foodservice and Wholesalers: Bulk available, fast-moving product
  
• Health-Conscious Home Cooks: Lean protein for daily meal prep
  

Whether serving 2 or 200, Beef Skirt Steak adapts to your kitchen’s needs, with flavour and flexibility to spare.

Premium New Zealand Provenance

Our beef flank skirt steaks are:

• Sourced from free-range, pasture-raised NZ cattle
  
• FSHMT certified and NZFSA compliant
  
• Vacuum-packed in hygienic, traceable batches
  
• Free from growth hormones and antibiotic residues
  
• Export-quality, with global recognition for tenderness and safety
  

New Zealand’s meat industry is world-renowned for clean, ethical farming — and this cut represents that excellence in every bite.

Sustainability and Ethical Farming

Choosing New Zealand beef means supporting eco-conscious, animal-welfare-focused farming:

• Rotational Grazing: Preserves pasture health and carbon sequestration
  
• Zero-Waste Ethos: Full-animal processing for reduced landfill
  
• Local Sourcing: Fewer food miles and lower emissions
  
• Transparent Supply Chains: From farm to fork
  

You’re not just buying a steak — you’re supporting sustainable agriculture that delivers taste and ethics in equal measure.

Packaging and Storage Information

• Format: Raw, vacuum-packed
  
• Sold: Per kilogram
  
• Weight Per Piece: Varies between 500g–1.2kg depending on cut
  
• Chilled Shelf Life: 21–28 days at 0–4°C
  
• Frozen Shelf Life: 12–18 months at -18°C or colder
  
• Handling: Defrost in fridge; cook within 3 days once thawed
  

Commercial and bulk packaging available for foodservice, retailers, and distributors.