Trenchmore Farm Wagyu x Sussex Skirt Steak

The skirt steak comes from the underside of the carcass, just below the ribs and above the brisket & flank. It has a loose, open-grained structure with visible fibres and marbling.

Due to it’s rich, beefy taste, the skirt steak is highly versatile and can be enjoyed as a steak, in a stir fry or even in fajitas and tacos.

They key is to always cook at high heat to your liking, rest then cut against the grain to enhance tenderness.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!