77 © 2017 2019 OUTER SKIRT STEAKS Outside skirt steaks (aka outer skirts) are more prized than inner skirt steaks. In contrast to inner skirt steaks, outer skirts are often portioned into individual servings for use as a center-of-plate offering. They have a lot of flavor and also absorb marinades well. BUTCHER INFORMATION: Cut from the Plate (aka Belly) primal. Outer fat & membrane peeled off. COOKING/PLATING TIPS: Outer skirt steaks can be rubbed or marinated before cooking, or simply seasoned with salt & pepper. Because of their prominent muscle grain, they’re typically cooked no further than medium-rare & sliced across the grain for optimal tenderness. Because bison is so lean, they will likely cook more quickly than beef skirt steaks. MENU TYPE: Medium Price Point. Outer skirt steaks can be an affordable center-of-plate option for almost any menu. FLANK STEAKS Flank steaks (aka London broil) are a thin, wide cut with a prominent muscle grain. They have great bold flavor and a satisfyingly chewy texture. This cut absorbs marinades well and offers excellent flavor at a more affordable price than top shelf cuts like the striploin or ribeye. BUTCHER INFORMATION: Cleaned of surface fat. COOKING/PLATING TIPS: Flank steaks can be rubbed or marinated before cooking, or simply seasoned with salt & pepper. Their flat shape makes them ideal for grilling, pan searing or broiling. Because of their prominent muscle grain, they’re typically cooked no further than medium-rare & sliced across the grain for optimal tenderness. Because bison is so lean, they will likely cook more quickly than beef flank steaks. MENU TYPE: Medium to High Price Point. Flank steaks can be served as a center-of-plate steak on a variety of menus. STEW MEAT 2 x 5lb Stew meat is one of the most affordable bison cuts – cubes of flavorful meat from the various tougher parts of the animal that become fork tender when stewed or braised. It’s an affordable way for chefs to put this exciting specialty meat on their menu. BUTCHER INFORMATION: Cubed. COOKING/PLATING TIPS: Bison stew meat needs to be stewed or braised in order to become tender. Its natural flavor profile works well with traditional game meat pairings like berries, red wine, and juniper berries. It’s also often paired with Southwestern flavors, and will work substituted in beef stew & chili recipes too. MENU TYPE: Low to Medium Price Point. Bison stew meat can be served on fine dining, contemporary American & gastropub Menus, but can also be substituted for beef in a host of other cuisines.