Frozen Thin Skirt, Grass-Fed Angus

Entraña fina, also known as inside skirt steak, is a thin, flavorful cut taken from the inside of the cow’s diaphragm. Compared to the outside skirt, it’s more tender, and cooks quickly over high heat.

With its rich beefy taste and fine grain, it’s a favorite for Argentine asados and perfect for quick searing. To bring out its best texture, cook over high heat and always slice against the grain.