Sold by the pound, Ranchera is very similar in muscle structure and texture to the true Skirt Steak, but you'll get much more meat at a much better price! Also somewhat thin, this cut will look like the bigger, beefier cousin to a Skirt Steak when unfolded. Ranchera is also called Flap Meat in Mexican cooking and is more common as fajita and carne asada than you'd realize.

 

This week, our Ranchera came whole, in a 4-6 pound whole muscle cut, folded in the package. It could easily feed a large family or gathering, or be packaged for leftocers to accompany your sandwiches or salads. It is wonderful when prepared correctly, and has intense flavor. 

Ranchera

This cut of beef is an excellent source of Protein, Iron, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Riboflavin, and Vitamin B6.

  • 170 CALORIES, 9% *
  • 1.9g SAT FAT, 10% DV **
  • 28g PROTEIN, 56% DV
  • 3.2 mg IRON, 20% DV
  • 8.8 mg ZINC, 60% DV

* Based on a 2,000 calorie diet 

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13228): 170 Calories; 50 Calories from fat; 5g Total Fat (1.9 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 28 g Protein; 3.24 mg Iron; 375 mg Potassium; 0.17 mg Riboflavin; 4.94 mg Niacin; 0.31 mg Vitamin B6; 3.18 mcg Vitamin B12; 220.92 mg Phosphorus; 8.81 mg Zinc; 25.2 mcg Selenium; 0 mg Choline.