Skirt is a muscle that works hard so it's striated with sinews that will turn very chewy if it's not cooked fast over hight heat. So unless you have a thing for shoe leather, make sure you cook this the right way. Cut across the 'grain'.

We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order.

The beef we source is:

• packed with the farm, certification (if applicable) and breed clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• minimum 24 months old and could be up to 36 months or older (most beef is yearling);
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
• a mix of breeds including Black Angus, Belted Galloway, Galloway, organic Wagyu, Lowline, Specklepark and English Longhorn;
• from NSW, Victorian and Tasmanian farms.

The producers we work with are entirely transparent about their processes and welcome all questions.

More information about producers here.