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

Product Description

Argentina's Ultimate Gastronomic Secret Travel to the heart of Latin America with a cut that embodies the ultimate passion for meat. The Outside Skirt, known in Greece as Diaphragm, is the cut chosen by true gastronomy connoisseurs when seeking the deepest, most concentrated, and explosive beef flavor.

Sourced from the world-renowned Devesa house in Argentina, this meat comes from selected Angus cattle. Its distinguishing feature lies in the term Grain-fed: the special, long-term feeding of the animals with choice grains imparts a rich, sweet intramuscular fat (marbling) to the meat that breaks 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 enormous flavor character, constantly receiving 5-star reviews from lovers of authentic BBQ and high-quality meat.

Why It Stands Out:

• Flavor Intensity (Umami): Due to its location (a constantly moving muscle), the diaphragm offers a rustic, incomparably rich flavor that cannot be compared to any other steak.

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

• Grain-Fed Marbling: Unlike exclusively grass-fed, grain feeding provides a buttery texture and eliminates any toughness.

Nutritional Profile & Value (Per 100g)

The diaphragm, being a muscle with continuous blood supply, has a deep, dark red color that translates into a true nutritional treasure.

• Energy: ~ 220 - 250 kcal

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

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

• B Vitamins (especially B12): Extremely high concentration to boost the nervous system.

• Zinc: For a strong immune system.

Grilling Masterclass: The Golden Rule of the Cut

The Outside Skirt requires quick cooking at very high temperatures and, most importantly, the correct carving technique for serving.

1. Preparation: Pat the meat dry. Leave it at room temperature for 40 minutes. Generously salt with coarse salt a few minutes before grilling.

2. Extreme Heat: The diaphragm loves a hot grill (charcoal) or a hot cast iron pan. Grill it quickly! About 2-3 minutes per side is enough to form a crust.

3. Ideal Doneness: Do not cook it beyond Medium-Rare (52°C - 54°C). If overcooked (well-done), its coarse fibers will toughen and it will lose its juices.

4. Resting: 5-7 minutes on a cutting board is mandatory.

5. The Secret to Carving (Against the Grain): The most crucial step. Observe the long fibers of the meat and cut with your knife perpendicular to them (at a 90-degree angle), into thin slices (fajita style). This way, you cut the tissues and the bite melts in your mouth.

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 fresh Pico de Gallo are its ideal companions.

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

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