Montpak International Inc.

Beef skirt (6x2)

Beef skirt steak (6x2) - Prepared from the brisket. Elongated and flat in shape, the skirt is considered to be part of the 5th quarter of the carcass. Attached to the outside of the brisket ribs, it corresponds to the diaphragm. Detached with a knife from the breast ribs in 1 piece. Both membranes of tissue that covers the skirt are in place.