Australian Grass-fed
Outside Skirt

Selected The Four Butchers Australian Grass-fed Beef, this Outside Skirt is known for its rich beef flavour, distinct grain and meaty aroma. It is especially suited to slow braising and familiar Hong Kong dishes such as outside skirt noodles, clear beef soup, chu hou braised beef and beef curry.

🇦🇺 Australian Beef 🌿 Grass-fed Beef 🥩 Outside Skirt 🍜 Outside Skirt Noodles 🍲 Ideal for Slow Braising

🍜 For Hong Kong diners, this cut brings to mind a steaming bowl of outside skirt noodles

Beef brisket has never been just ordinary beef in Hong Kong.

In a well-made bowl of beef brisket noodles, what truly attracts people is not just the 'tenderness', but how the beef flavour, beef fat aroma and broth slowly meld together after long braising, ultimately creating a rich taste that is distinctly Hong Kong.

This The Four Butchers Australian Premium Outside Skirt naturally has clear muscle fibres and very pronounced Beefy Flavor, making it especially suitable for:

Australian farm-style The Four Butchers

The Four Butchers is a brand centred on Australian beef, with a brand image emphasising Australian natural pastures, grass-fed and the flavour characteristics of Australian beef itself.

Compared to beef where large amounts of marbling are the main focus, the appeal of Australian grass-fed beef usually leans more towards:

Clear meat flavour · Substantial texture · Natural beef aroma

On a cut like Outside Skirt, which already has a very pronounced beef flavour, it is even more suitable for guests who like to "truly taste the beef flavour".

🥩 What is Outside Skirt?

Outside Skirt is a long strip of muscle near the cow's diaphragm, commonly called in English meat markets:

The biggest feature of this cut is its very clear grain, combined with a very pronounced beef flavour.

So Outside Skirt is popular in many different culinary cultures:

• Hong Kong: Beef Brisket / Braised Beef Dishes
• Western: Skirt Steak
• Mexican: Fajitas
• Korean: BBQ / Marinated Beef
• Asian Home Cooking: Braising, Stir-frying

The same cut of beef can take completely different culinary directions.

Chinese names for specific beef brisket sub-cuts may vary slightly among different Hong Kong butchers, restaurants, and supply chains. The official English name on the original packaging of this product is Australian Premium Outside Skirt. The product is identified by the English cut name Outside Skirt; “Beng Sha Nan” is primarily used as a colloquial term in the Hong Kong market and for describing cooking styles.

🍜 Classic Hong Kong Braised Beef Noodles

Whether a bowl of beef noodles is good to eat depends not on how much seasoning is used, but on whether the beef itself has enough flavour.

Outside Skirt has strong beef flavour; after long stewing, the beef aroma slowly enters the soup, and the meat also absorbs aromas like ginger, star anise, tangerine peel, and Chu Hou sauce.

A bowl of noodles, a ladle of beef soup, a few pieces of soft brisket — that is the most direct Hong Kong taste.

Suggested ingredients

Method

1. After the beef is completely thawed, cut into larger pieces.
2. Blanch in cold water briefly, skim off the floating foam.
3. Remove the beef and rinse clean.
4. Add a small amount of oil to the pot and stir-fry ginger, garlic and spices until fragrant.
5. Add Chu Hou sauce and stir-fry until fragrant.
6. Add the beef and stir-fry to coat evenly with the sauce.
7. Add water or stock.
8. Add light soy sauce, dark soy sauce and a small amount of rock sugar to season.
9. Simmer over low heat until the beef gradually softens.
10. Add white radish towards the end and continue stewing.
11. Once the beef reaches your desired softness, it is ready to serve.

🍲 Want something refreshing? Make Clear Soup Braised Beef Brisket

If you don't want to use Chu Hou sauce, Outside Skirt is also very suitable for making clear soup beef brisket.

Can be served with:

Ginger slices · Radish · Tangerine Peel · Bay Leaves · White Pepper

Let the beef itself be the star of the soup base.

Grass-fed beef has a clearer beef flavour; making clear soup actually allows the natural taste of the beef to be more pronounced.

🍛 Curry Beef Brisket is also very suitable

Outside Skirt has a stronger beef flavour; even when paired with curry, coconut milk and spices, the beef flavour still has sufficient presence.

Serve with white rice after slow stewing; it is a dish very suitable for a family dinner.

🍷 Not just Cantonese cuisine: Western slow-cooked dishes are also very delicious

If you want to change the flavour, you can also make this beef into:

✔ Red Wine Beef Stew
✔ Tomato Beef Stew
✔ Beef Ragu
✔ Slow Cooked Beef
✔ Beef Sandwich Filling

The biggest advantage of a whole Outside Skirt is that the cooking direction is very flexible.

🔥 Want to eat quickly? You can also pan-fry/grill directly

Outside Skirt is not only for slow braising.

If you trim away the more obvious connective tissue first, you can also high-heat pan-fry or grill to make Skirt Steak.

Most importantly:

This better retains the juices while reducing the chewiness from the long fibres.

🔪 The most important lesson for Outside Skirt: Slice against the grain

The biggest feature of Skirt-type muscles is that the muscle fibres are very easy to see.

If you slice with the grain, the fibres you need to bite through will be very long, making it naturally tougher to eat.

If you slice against the grain, you can cut the long fibres short, which will noticeably improve the texture.

🔪 How to cut a whole cut?

Cut into large pieces	Chuhou Braised Brisket / Clear Soup Brisket / Curry Beef Brisket
Cut into strips	BBQ / Fajitas
Slice thinly against the grain	Quick stir-fry / Beef Noodle topping
Slice after cooking	Steak Rice / Salad / Sandwich

❄️ Correct defrosting method

Frozen whole beef is recommended to be defrosted slowly in the fridge at low temperature.

💡 Is the dark colour of vacuum-packed beef normal?

The oxygen level inside the vacuum bag is lower, so the beef may appear dark red or even purplish-red.

After opening the packaging and exposing it to air, the meat colour usually changes slowly over time.

Therefore, the quality of the product cannot be judged solely by the depth of the meat colour inside the vacuum bag.

👌 Particularly recommended for these customers

✔️ Likes Hong Kong-style Beef Brisket Noodles
✔️ Likes Clear Soup Belly
✔️ Likes Braised Beef Brisket with Chu Hou Sauce
✔️ Likes Australian Grass-fed Beef
✔️ Values beef flavour over very high marbling
✔️ Likes slow-cooked dishes
✔️ Wants to handle whole beef cuts themselves
✔️ Want to try Outside Skirt
✔️ Family often cooks beef dishes

Australian Grass-fed × Hong Kong Classic Beef Brisket Flavour

Rich Beef Flavour · Slow Stewed for Taste · A Bowl of Heartwarming Outside Skirt Noodles

No fancy cooking needed. A piece of beef with flavour, a pot of soup, and a little time are enough to cook the taste most familiar to Hong Kong people. The Four Butchers Australian Premium Outside Skirt is a very worthy beef to cook slowly, whether for Outside Skirt Noodles, Clear Soup Beef Brisket or Stewed Beef Brisket.

Whole beef cuts are natural products; actual weight, shape, meat colour, fat ratio, connective tissue and grain may vary naturally between batches. The official cut name on the original packaging is Australian Premium Outside Skirt; Hong Kong market names for 'Outside Skirt' and other beef brisket subdivisions may vary depending on the butcher and cutting method. Product information and cuts are based on the actual product packaging. Product images are for reference only; actual products are as received.