The Difference Between Inside and Outside Skirt Steak
Have you ever bit into a beef fajita and the steak pulled right out with your bite? When most people think of beef fajitas, they think of a sizzling plate with tender strips of steak. What a lot of people don’t realize is that not all skirt steaks are the same. In fact, there are two different cuts. There is inside skirt steak and outside skirt steak. At Ventura’s Tamales, we choose outside skirt steak every time, and for good reason.
Inside skirt steak is very common, making up the majority of what you’ll find at restaurants. It’s less expensive, which is why most places opt for it, but it’s also tougher and needs a bunch of seasoning to cover up its lack of natural flavor. This is why you might take a bite of a fajita somewhere else and have the entire strip pull out of the tortilla.
Outside skirt steak, on the other hand, is tender, flavorful, and much rarer. Only a small percentage of restaurants serve it because it costs a lot more. However, the quality difference is obvious. That tenderness gives you a clean bite every time, and the natural flavor means seasoning works to improve the meat instead of covering up its shortcomings.
Why We Choose Outside Skirt Steak
At Ventura’s Tamales, our commitment to quality means we will never settle for less. We use outside skirt steak because it delivers the kind of fajita experience you enjoy. Its texture is soft, and that allows you to savor each bite without fighting against chewy meat.
The flavor profile is also the best in the city. Located in a specific position on the cow, outside skirt steak naturally develops more marbling and a richer taste. That means even before we add our in-house spices, the beef is already full of flavor. While most places rely on seasoning as a crutch, we use it as a complement.
Our Hand-Trimming In-House
While sourcing outside skirt steak already sets us apart from most Mexican restaurants in Victoria, we go even further. Once our premium beef arrives, we hand-trim it in-house. This step removes extra fat that can get in the way of that tender bite. It’s a labor-intensive process, and yes, it increases the cost because we’re removing weight we’ve already paid for.
But for us, the end result is worth it. That extra trimming step means you get more of the flavorful beef in every fajita and less of the fatty bits that can ruin your meal. It’s attention to detail like this that makes Ventura’s fajitas stand out in our town.
Why You Can’t Find This Anywhere Else in the Crossroads
In Victoria, there’s no shortage of Mexican restaurants, but very few serve fajitas made with outside skirt steak. Even fewer add the extra step of in-house trimming. For us, this isn’t about taking shortcuts or getting the best margins. It’s about giving our guests a fajita they can’t get anywhere else in the Crossroads area.
Our beef fajitas are one of our most popular menu items for a reason. People notice the differences like the clean bite, the tenderness, and the rich flavor that doesn’t need to be covered in seasoning. When you order fajitas at Ventura’s Tamales, you’re getting the best of the best, prepared with care from start to finish.
Experience the Ventura’s Tamales Fajita Difference
When you dine with us, you’re not just getting a plate of fajitas. You’re getting a product built on tradition. From selecting outside skirt steak to hand-trimming each piece, every step is intentional. We believe great Tex-Mex starts with fresh ingredients, and our fajitas are proof of that.
If you’ve ever wondered why our fajitas taste so much better, now you know. It’s the cut, the care, and the commitment to serving food that stands out in a city full of options. Come in and taste the difference for yourself. Once you try fajitas made with outside skirt steak, you’ll never want to go back!
