FAJITA FEST: The 5 BEST Cuts of Beef for Fajitas (Traditional & Regional Favorites)
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- What cut of beef is ACTUALLY a fajita?
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Well, that might depend on where you’re from. In this video we’re cooking FIVE different cut of beef, all of which are known as FAJITAS.
We’ve got:
Flank Steak
Flap Meat (aka Sirloin Fajita/Bavette/Arrachera/Ranchera)
Hanger Steak (aka Arrachera/Fajita)
Inside Skirt Steak (long, traditional strip
Outside Skirt Steak (more tender of the two + pricey)
The main difference between them all is where they come from on the animal. Tenderness and texture is also a big thing. We’re gonna cook em all up, and slice and taste, and i’ll let you know which one i think is the best cut of beef FOR FAJITAS and the one I prefer to cook the most.
![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](http://i.ytimg.com/vi/0wlDJVn8rEg/mqdefault.jpg)
Thank you so much I'm a 14 year old girl who I have to cook for my stepdad and the others and this video showed up I'm learning how to cook so I don't need someone to do it for me and I appreciate your videos I subscribed thank you god bless you 🙏🏻❤
"Which one do I like the most? I like 'em all!" This man knows things.
THANK YOU ARNIE!!!!!!....for the best ever comparison of fajita meats. For the past few years all I keep hearing about is "skirt steak". I just recently learned there are 2 types of skirts, the ones the restaurants serve(outside skirt), and the ones the grocery stores provide(inside skirt). I've tried the inside skirt 3-4 times, and tho it has a wonderful flavor, its just too chewy. Yes, I grilled hot/fast, cut across the grain. So, I recently found flank steak, and OMGosh. All the great succulent beef flavor, but no more shoe leather.
This burning desire I have for grilling the perfect fajita meat came from a small local mex grocery store...taqueria???. The meat was already seasoned, super thin, but large sheets of meat. Wow, the best flavored fajita meat ever & I don't even kno wat type of meat it was.
I'm so glad I found your channel. This was so helpful and came at the perfect time. I've been experimenting with different cuts so this was awesome! Thanks for sharing your knowledge!
Indeed. you did. At this channel, we learn from a real pro.
This is a valuable comparison for big fans of fajitas such as I am. I have access to quality outside skirt steak. I grill over mesquite and keep separate from the veggies. Some slices, I enjoy as a steak, some I mix with the veggies in tortilla. It is one of my favorite cuts, rivaling ribeye. I got family who prefer medium well done, and skirt steak is one of the cuts that fare well when cooked more than medium rare. I will venture into the other cuts that you've mentioned. Specially, hanger tender, also called butcher's steak. I've never had it in fajitas. Couple upscale restaurants
around me use filet mignon, but I suspect hanger steak may work better, having stronger flavor, but also tender at the same time.
Great video as always. I love fajitas. We typically use flank steak. I have seen the inside skirt in the store here, I'll give it a try next time. We also grill up a bunch of red, orange, and yellow peppers with onions and sliced jalapenos.
You have executed an excellent presentation!! If your demo can make us hungry, you have done a fantastic job! Thank you for your expertise and video!
Hey man, love the straightforward nature of the channel , learned several things today! Thank you for passing along the info and deliciousness
My BBQ knowledge just went up 💯 thanks Arnie 🙏 🔥 💨
I remember when skirt steak was 3.50 a lb at michoacana., then it went mainstream and now it's 10 dollars, more on a holiday weekend
Great breakdown. Now I want some fajitas 😃
"I love em all, I'm a beef loving Texan!"
No truer words have ever been said sir!
Yours truly
Another beef loving Texan
Besides a vegetarian who wouldn't want to be Arnies neighbor. If I lived next door I would never run out of your favorite beer! Another great informative video.
Can your mom show us how to make enchiladas?
I'm on his page searching for an authentic cheese enchilada recipe, I have yet to find a good one.
LOVE YOUR CHANNEL MUCH! SO GLAD I FOUND IT!.
All are great for us in H-Town but where’s the ice cold bottle of Shiner beer 🍺? 😬😎👍🏽
I hit it with the wow and use that same flippity method you are using but use the fat dripping, or the "juice" that has accumulated from the top side to baste another piece of fajita that has been flipped already. I just use my tongs to drag it over the next piece like a brush and it keeps everything nice and juicy , fatty . Sometimes I'll remember to keep a bigger piece of fat trimming and grill it alongside the fajitas to get that fire and smoke from the fat really jumping. And baste with it too.
Music to ears. Save the flavors on the steaks, and add more fat smoke. I will borrow your technique.
great idea
Great video as always, so glad I found your channel!
Glad you enjoy it!
flap meat for me! i think that is the best cut. Thanks! Great Video.
Man! I want to run that experiment for myself!!!!
Out here in Tucson, they have a cut called an Ugly Steak, which is I think a trimmed Outer Skirt Steak; really expensive but really good.
I've bounced around between flap, in/out skirt, Arrachera, and hangers and pretty much like them all, if cooked properly.
Thanks for the breakdown.
Fun to watch and loved the comparisons and explanations.
Any time you want to run that experiment again, give me a call and I promise I will have plenty of beer for ya!
Zk
In Chicago outer skirt steak is arrachera. And my favorite to cook for tacos. And yes it's very expensive. I remember like 10 years ago it used to be 3.99 a pound. Now it's like 10 where I live.
It’s not a Chicago thing , available In Texas too
Bout time someone with knowledge on arracherra thanks brother 🇲🇽🇲🇽🇲🇽
Thank you for this! I appreciate the excellent explanations!
Spread the peace ✌️. God bless America
That grill is cool! I want one like that
These videos are much appreciated right here in the RGV👏
-from the young and dumb
I cannot contain my excitement! 😋
Great comparison. I usually buy flank, if available, otherwise inside skirt.
Outside Skirt Steak is always my go to for Fajitas! Great presentation Arnie Tex!
Where do you buy yours
Tried flat iron steak for the 1st time ever, thought it wouldn't be good because of the name, but it made good fajitas. Instead of chewy it was tender though. I had to try them on my grillgrates, man those things are awesome 👌
Flat iron is the 2nd most tender steak.
Watching from Canada vato loco
We call flap meat "Ranchera" in SoCal. it's the most popular for Carne Asada, it also go really expensive the past couple of years.
Always love your videos brotha
Great overview! Thanks!
Panchos meat market in Houston has the best fajita in Texas
I needed this video! Thanks for putting it out there. Now pass me a plate, please!
I always use the bavette. It's what all the good restaurants use too.
Never run out of beer hahahahah..... skirt steak is what we use up here in way north Texas panhandle just bought some a few weeks ago after I saw your cookout for that company great vids always buying your rubs trying to get ya into champion bbq supply up here. Robbie won sca world steak cook-off maybe 2-3 years ago keep it up
Ahhhh thanks for the video!!!
Placing my order for my 3rd WOW bottle brother and I bought a shirt from you. If you can throw in a sample of the OG por favor thanks brother!! ❤️😎🔥
Really made it shine , laughs after lol I love when you laughed man haha , them meats looking good man
Lubbock Texas!!!
Awesome content brotha love watching your videos helps me get other ideas love to grill as well . God bless wish you many blessings
Flap for me my favorite
Good stuff brotha. Oh, and happy birthday!
Thank you
Thanks for the video! Outside skirt aka entraña is really great. Funny thing is, that's the only one I can get here on a small island, and it is damn cheap too!
I've been seeing Waygu outside skirts at HEB up here in Austin. They're about twice the price of inside skirt.
Shout out @Arnie Tex #Puro Fajita Time #Eso Compadre #South Texas Style!
ROBERT!~ Saludos
Enjoy watching your videos what city in Texas you say south Texas my wife is from mission
With a gud appetite it's all fajita but up here in North Texas it's beef skirt.
Im from Lubbock. cool that you were here
Wow you just made me very hungry 🤤
All this time, I thought there was only one type of fajita. I've been schooled.
Orale! Ya es tiempo para prender las parillas para hacer carne asada! Por El fin de semana
I sure enjoy your channel. Growing up on more New Mexico style food some recipes are a bit different, but geez please keep sharing your cooking skills.
Big fan.
very informative thank you Arnie.
Thanks.
Let’s fire it up I’m in Mcallen Tx.
Al Pastor is the video I am waiting for and some Parillada
Botana will be first along with the discada, then the parillada, tnx
@@ArnieTex Can't wait. Looking forward to what you will bring to the table. (Pun intended)
Sweet puppy ❤
Definitely the most informative video I've ever seen on all of these cuts. Skirt steak does not exist here in CA(Socal). We also call the flap meat ranchera here. Ordered my first skirt based on this video. First time dealing with wild fork, but it seems promising.
You’re having trouble finding skirt steak in SoCal? I’ve seen it from Walmarts to regular butcher shops here.
I always ask my butchers for the inside skirt steak for fajitas, Arnie.
Would you try to make Barbacoa
Flavour, flavour, flavour. So much beefy goodness. Cheers, Arnie! 👍👍✌️
I'm pretty used to eating the inside skirt but I'm like you ,dame lo que sea! Beggers cant be picky!
Well said
Any chance of a video on how and where to source your meats and ingredients?
Making flap fajitas tomorrow. Thanks for the info!
What grill did you cook those on?
great video, Thank You
I get outside skirt for $6.99/lb here in WV at a local meat market. Go figure. I'm not complaining, and I'm not telling where I get the outside skirt. The grocery stores around here sell inside skirt for between 14.99 and 21.99/lb. They don't carry outside skirt. I remember, in the late 90s, I worked in the Sun Harvest Farms meat market in McAllen, and we would sell inside skirt fajitas for $1.28/lb, and we would often have them on sale for $0.99/lb. My how times have changed.
There is a wonderful cut of beef sold at a Carniceria a couple of blocks from my house. It looks like the hanger but they have it labeled in the case as "flatt steak". Two "t"s so I assumed it was just flap steak that the sign maker mis-heard when making the sign.
Have you ever heard of a flatt steak? Whatever cut it actually is, I love to make both fajitas and carne asada tacos with it. If I ever move away or if the store ever closes, I'd like to be able to identify the exact cut and ask for it at another store with its proper name.
Now you have done and made me hungry. dang
I always get the toughest fajita meat in Cardenas in SoCal. What exactly is the best fajita meat?
I think your gonna have to try a couple to see what you like best, all these in the video are pretty nice and tender (except the inside skirt in most cases) as long as you don't over cook them.
Very informative and entertaining
Brilliance!!!
Great Video 👍
I use whichever cut I can get
Where do you go for your meats.
A favorite meat market or grocery store.
Arnie, have you been to a restaurant called Lupe Tortilla? Their fajitas taste like lime. I keep wondering how they marinate them to taste like that.
I have not, but maybe they make their own lime marinade? thanks
Hi. Wonderful
Do you have an special gravy for it? Recipe
Thank you
Gravy? For steaks?
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I'm voting the flap meat "ranchera" cut for #1 ! The hanger steak is good but the flap looks better in my opinion
Give him the flank steak 🥩
What about smoked beef cheeks? ♥
fajitas arrachera
You just never know what the end result will be with a flank steak. Very unpredictable, you never know what you’ll get. The flap steak however… it’s always great. Every single time.
BOOM! True that!
🔥
I need to find a source of flap meat or outside skirt. Don't think I've even seen hangar anywhere
Our butcher sells it tenderized, I’m not sure if that’s good or not. What do you think?
Love your channel bro, wish I could cook like you, just wondering if you are the same Arnie that used hang around an old friend of mine, Albert Rangel?
Where is Albert from?
@@ArnieTex San Jose California I believe
@@strumalero I am in south Texas and just now remembered who Albert was, man that was a long time ago, so sad, he was always a cool dude with me.
I want to buy some of the OG
pitmaster.us
Arnie where you from? Are you using charcoal or what are you using? Are you using an open pit? Should make a video how to barbecue.
He's made videos on all those questions already carnal check out his over videos.
@@suncity9152 lol, yes thank you rof
Where did you get the outside fajita ?
Meat market
What meat market ?? they did not have them at the one I went too in Mcallen ..
Where can i buy the og seasoning and whats the best seasoning youl recommend on fajita
what kind of warming box do you use after cooking?
Cambro
@@ArnieTex thank you very much, you are like the youtube tio for us here in Texas. If you are ever in Houston post so we can grub on some bbq
Do you tenderize your skirt steaks? I have found by doing that the meat super tender.
I usually buy tender steaks so I wont have to take that extra step but sometimes I do marinate if I have a tough piece of fajitas
Hey brother i live in mcallen. Where can i buy your seasoning.
Did you use charcoal or wood?
Propit char logs 956-348-2012
Where can I buy that oG seasoning oG?
pitmaster.us
My mustache pales in comparison!
Where can I purchase your OG spices?
Right here bud, thank you >>>www.pitmaster.us/