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Skirt steak is the diaphragm muscle of beef cattle (Bos taurus) — a long, flat, loosely grained cut from the animal's underside. Thin, well-marbled and intensely beefy, it is the classic steak of fajitas, carne asada and Cornish pasty, prized for big flavour and a chew that demands fast, hot cooking and slicing against the grain.