Frank's Butcher Shop

If you've ever stood at a butcher counter staring at skirt steak and flank steak, wondering which one to grab, you're not alone. These two cuts look similar, come from the same general area of the cow, and are often used in the same recipes, but they are not the same. Once you understand the differences, choosing between them becomes much easier. This guide breaks down everything you need to know: where each cut comes from, how they taste, how to cook them, and which one works best for your recipe. Where Do These Cuts Come From? Both skirt steak and flank steak come from the midsection of the cow, but they sit in slightly different spots. Skirt steak comes from the plate section, which sits just below the rib. It's a long, flat, thin muscle that works hard throughout the animal's life, which means it's full of fat, connective tissue, and flavor. There are actually two types, inside skirt and outside skirt, with the outside skirt being more tender and flavorful.  At ...

Grilling season brings one honest question to the table: Which steak actually delivers the best bite on a hot grill? Flat iron and skirt steak both promise flavor, fast cooking, and crowd appeal, but they shine in different ways. They stand out for their affordability and grill-ready punch, but key differences decide the winner every time. This guide breaks down what matters most on the grill. Understanding which helps you avoid dry, chewy results and turn every grilling session into a repeatable win. By the end, you’ll know exactly which cut fits your style and why. Understanding the Two Cuts What Is Flat Iron Steak?: The Tender Contender Flat iron steak is a cut that has risen in popularity for its tender texture and beefy flavor. Sourced from the shoulder blade (top blade) of the cow, this steak is prized for its rich marbling, which translates into juicy, flavorful results every time you fire up the grill. What Makes Flat Iron Special? • It’s one of the most tender cuts from the c...

When you think about a perfect steak, what comes to your mind? Is it the juicy, melt-in-your-mouth tenderness? That rich flavor that makes you savor every bite? The secret behind all this is marbling, the beautiful white flecks of fat you see woven on the red meat. This is what distinguishes an ordinary cut from the richest well-marbled bone in ribeye steak , or even a tender filet mignon steak. In this blog, we’re diving deep into what marbling really means, why it matters, and how recognizing it can make you a better beef shopper and cook.  What Is Marbling? Simple, But Powerful Marbling refers to the thin streaks of fat inside the muscle, the intramuscular fat that appears as white veins running through the red meat. This fat is different from the outer fat that butchers trim away. Instead, it’s embedded deep within the muscle fibers, like little pockets of buttery richness. The more marbling a steak has, the more flavor and juiciness you get when cooking.  This fat melts ...