Inside skirt steak Aged 20 days Veal 1 kg

The brisket is a thin piece of meat without the bone and is from the belly (lapa) of the calf. Muscle that moves a lot, so as meat it is quite tough

It is one of the tastiest cuts of beef. with lots of binder, it makes a great grilling 'steak'.
Both the Inside and Outside Skirt are the cut, boneless portion of the diaphragm muscle. The Inside Skirt is a long, flat, fibrous muscle, and is characterized by a deep, meaty flavor.
This cut was not commercial in America. However, in Mexico it made a splash (since it was much more economical) because it was used in the production of fajitas.
This changed in the 1980s, when the popularity of the fajita dish increased in America, which fatally led to an increase in the price of the cut.