Outside Skirt Steak (Diaphragm) Angus Devesa Argentina | Premium Grain-Fed Cut 500 gr

Product Description

Argentina’s Ultimate Culinary Secret Travel to the heart of Latin America with a cut that embodies an absolute passion for meat. Outside Skirt, known in Greece as diaphragm, is the cut chosen by true culinary connoisseurs when they seek the deepest, most concentrated, explosive beef flavor.

From the world-renowned Devesa producer in Argentina, this meat comes from select Angus cattle. The key difference lies in the term Grain-fed: the animals’ special, long-term diet of select grains gives the meat rich, sweet intramuscular fat (marbling), breaking the rule of lean Argentine beef. As it cooks, this fat caramelizes on the outside, keeping the inside incredibly juicy. It is a choice with tremendous flavor, consistently receiving 5-star reviews from lovers of authentic BBQ and fine meat.

Why It Stands Out:

• Flavor Intensity (Umami): Due to its location (a muscle that moves constantly), the diaphragm offers a rustic, exceptionally rich flavor unlike any other steak.

• Angus & Devesa Quality: The elite of Argentine meats, synonymous with consistency and uncompromising quality.

• Grain-Fed Marbling: Unlike an exclusively grass-fed diet, a grain-fed diet gives the meat a buttery texture and eliminates any toughness.

Nutritional Profile & Value (Per 100g)

The diaphragm, being a muscle with a constant blood supply, has a deep, dark red color that makes it a true nutritional treasure.

• Energy: ~ 220 - 250 kcal

• Top Source of Iron: The muscle’s rich blood supply makes it one of the richest natural sources of heme iron, essential for energy and combating fatigue.

• Protein: 20g - 22g, providing all the essential amino acids.

• B Vitamins (especially B12): Exceptionally high concentration to support the nervous system.

• Zinc: For a strong immune system.

Grilling Masterclass: The Golden Rule of Slicing

Outside skirt requires quick cooking at a very high temperature and, most importantly, the right slicing technique when serving.

1. Preparation: Pat the meat dry. Leave it at room temperature for 40 minutes. Season generously with coarse salt just a few minutes before cooking.

2. Extreme Heat (Very High Heat): Skirt steak loves a hot grill (charcoal) or a hot cast-iron pan. Cook it quickly! About 2-3 minutes per side is enough to form a crust.

3. The Ideal Doneness: Don’t cook it beyond Medium-Rare (52°C - 54°C). If cooked longer (well-done), its thick fibers will toughen and it will lose its juices.

4. The Rest: Resting for 5-7 minutes on a cutting board is essential.

5. The Secret to Slicing (Against the Grain): The most crucial step. Notice the meat’s long fibers and cut perpendicular to them (at a 90-degree angle) into thin slices (fajita style). This cuts through the fibers, making each bite melt in your mouth.

The Art of Pairing: The Argentine Way

• The Ultimate Sauce (Chimichurri): This steak “demands” acidity and freshness. An authentic Chimichurri sauce (with parsley, garlic, oregano, vinegar, and olive oil) or a refreshing Pico de Gallo are its ideal pairings.

• Side Dishes: Roasted sweet potatoes, grilled corn with butter, or roasted Padron peppers.

• Wine Pairing: Its rustic, intense flavor calls for a wine with body and an explosive character. An authentic Argentine Malbec, a bold Cabernet Franc or an aged Syrah will create perfect harmony.