The Border Table
Meat, Poultry & Cuts
The cut matters. Its grain, thickness, fat, and safe handling can change the result before the seasoning begins.
Begin with the cut we use most
Beef · fajitas
Skirt steak
Skirt steak has a pronounced grain. The cut, high-heat cooking, rest, and final cross-grain slice all shape a fajita. The guide covers choosing, handling, and realistic substitutions.
More cuts, when the recipes call for them
Chicken, pork, and additional beef cuts will get individual guides when a published recipe gives them a real job to explain. We will not fill this section with unsourced or empty profiles.