The best marinade steak there is. Skirt steak comes from the plate, along the belly. It’s thin with a loose, open grain that soaks up whatever you put on it, and it carries more beef flavor per bite than almost any cut on the animal. This is the steak behind good fajitas and carne asada.

How to cook it: Marinate it a few hours if you like — lime, garlic, cumin, oil. Then get a skillet or grill screaming hot and give it 2 minutes a side, no more. Rest it, then slice thin across the grain. Cut it the wrong way and it’ll be chewy; cut it right and it’s tender as anything.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.