Grassfed Skirt Steak (Pinwheel Cut) – Great for Fajitas, Kabobs, or Stuffing

This skirt steak is a long, thin, and richly flavored cut from our 100% grassfed and grass-finished cattle. It’s sometimes called a pinwheel steak when stuffed and rolled — and it’s ideal for grilling, slicing for fajitas, skewering for kabobs, or quick searing on a flat top.

Our cattle are rotated daily on pasture here in Greenfield, Indiana, with no grain, confinement, or antibiotics — ever.

This cut cooks quickly over high heat. Slice thin across the grain for tenderness. Vacuum-sealed and frozen for freshness.

 ~.6-.8 oz

Frequently Asked Questions

Q: What is pinwheel steak?
It’s another name for skirt steak when it’s stuffed and rolled. This cut is long and thin, so it’s great for either use.

Q: What’s the best way to cook it?
Grill or sear it quickly over high heat. Let rest, then slice thinly across the grain for fajitas, tacos, or stir-fry.

Q: Is this grass-finished beef?
Yes. All of our beef is 100% grassfed and grass-finished, raised entirely on pasture with no antibiotics or grain.