Skirt steak and ground beef are two of the highest-volume items for Hispanic supermarkets, taquerias and burger programs, and both are defined by trim. How much membrane and fat stays on a skirt, and the lean point of the trim going into the grinder, decide both the finished product and the yield.
Inside skirt vs outside skirt
Both come from the plate, but they are different muscles:
- Outside skirt (IMPS 121C): narrower and thicker, with a rich, beefy flavor. Often the premium choice for fajitas and arrachera.
- Inside skirt (IMPS 121D): wider, flatter and more available. A staple for carne asada and marinated programs.
Our board for inner (inside) skirt and the Mexican beef prices list the skirt items we carry.
Peeled, unpeeled and how much fat to leave
Skirt comes with a tough membrane. Peeled skirt has it removed and is ready to marinate and grill. Unpeeled skirt still has the membrane and needs labor at the store or restaurant.
How much fat to leave is a program decision. Some customers ask for a whole, lightly trimmed skirt with fat left on for flavor; others want it fully cleaned for a lean, uniform look in the case. Write the peel and trim level into the order so the product arrives ready for your counter.
Lean points: what 80/20 and "90s" mean
Ground beef and beef trim are sold by lean point, the percentage of lean measured by lab analysis:
- 80/20 is 80% lean and 20% fat.
- "50s," "65s," "80s," "90s" in the trim trade refer to the lean percentage of trim lots.
The lean point drives flavor, shrink on the grill, and the label claim on the finished grind.
Use the stated lean point
Lean point is a lab measurement on each lot. Ask for the stated lean point, such as 50s, 65s, 80s or 90s, on every trim and grind lot, and use those stated points when lots are blended. If the finished grind carries a lean claim, test that grind. The Trim & Grind board lists the lean points we carry.
Trim and grind buying tips
- Buy trim by stated lean point, fresh or frozen, and note the pack (combo bins or boxes).
- Keep trim cold: at 40°F or below fresh, 0°F frozen.
- Track the USDA trim and boxed beef reports; we chart them at USDA charts.
- Check our Trim & Grind board for current items.
Skirt and grind programs run on consistency. A precise trim spec gives you the same product, the same yield and the same label every week.