skirt steak Skirt Steak2 - natürlich von Freyberger
Origin

Shelf life & storage

Our flank steak is still available after arrival at your place or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Taste & Consistency

A very thin muscle that's used a lot and constantly brings an intense, often earthy flavor to your plate.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Skirt Steak

    €42,90
    €53,63 /kg

    Tax included. Shipping calculated at checkout

    1 review
    1 review
    • 800g Skirt Steak, vacuum-packed
    • Perfectly aged quality, guaranteed
    • We only offer the best: Outside Skirt Steak
    • Freyberger's Plus Guarantee
    • Typically finely marbled and lean!
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Skirt Steak

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our flank steak is still available after arrival at your place or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    Taste & Consistency

    A very thin muscle that's used a lot and constantly brings an intense, often earthy flavor to your plate.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      TOP 3 This cut is currently one of my favorite steaks. The intense flavor of the meat makes me rave about it every time.

      Dirk
      Dirk

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      Flank Steak geschnitten und angerichtet

      A cut to fall in love with

      This speaks for a Flank Steak WetAged

      A flank steak is at first glance theFlat IronVery similar. But in terms of consistency, it far surpasses this one. It's in Dirk Freyberger's TOP 10, the meat sommelier. It's usually very finely marbled, giving it a delicious flavor. The flank steak comes from the lower part of the belly, where it's used very little. We think this is a special cut you'll love. We recommend a core temperature of around 56 to a maximum of 60°C. Check out our YouTube channel, where you'll find tons of tips and tricks.

      The flank steak

      Your Freyberger offers you a large selection of different cuts, including our flank steak. Dirk and Sven Freyberger are master butchers and meat sommeliers with heart and soul. That's why we pay particular attention to outstanding quality. Especially with our steaks and meat. With our aged steaks and products, it is very important to us that they always reach you at the optimal level of ripeness. If that should not be the case, for example, if the cut needs to mature in a vacuum for a few more days, we will inform you. We can still ship it. In our aging packaging, you can rest assured that your steak cuts will continue to mature in your refrigerator or freeze them in the freezer. This way, you can always enjoy your flank steak perfectly aged, when you need it.

      What does WetAged actually mean for flank steak

      Currently, there are two mainstream aging methods for meat and steaks: dry aging and wet aging. If you want to learn more about dry-aged meat, readhereWhen a flank steak is wet-aged, it simply means it's aged in its own juices in a vacuum bag. But what's special about our steaks, special cuts, and beef is that they mature in the air for at least seven calendar days before being vacuum-packed. This results in a unique flavor experience. Because the on-bone aging process during the first seven days releases a lot of water into the environment. This allows the ratio of aerobic to anaerobic bacteria to be optimized later in the moist vacuum environment. Why not try our flank steak?

      But we have many other delicious wet-aged steaks

      The flank steak is a viable alternative to A cuts like fillet, roast beef, or ribeye. But there are other B cuts that definitely deserve attention. Here are the top 5 special cuts from meat sommeliers Dirk and Sven Freyberger:

      1. Picanha
      2. Flat Iron
      3. Hanging Tender
      4. Spider Steak
      5. Las Vegas Cut


      If you want to visit us, we have in ourfreezer boxWe also always have delicious specials for you. Naturally, they're flash-frozen for the best quality.