Wagyu Inner Skirt Steaks

about 10 lbs total
Out of Stock 
Incl Overnight S&H
$157.00
Product Information

PRODUCT INFO

Skirt steaks have a chewy texture that makes them less popular than the steakhouse cuts. However, this simply makes them more affordable, and they actually offer some of the richest flavor of all steaks. Their loose texture makes them particularly well suited to absorbing marinades.

Inner skirt steaks are the traditional cut used in making fajitas.

These wagyu skirt steaks are inner skirt steaks rather than outer skirt steaks.  Most chefs prefer inner skirt steaks because they require much less trimming before cooking.  In addition, they have already been peeled (had the outer membrane removed), so they’re ready to cook.

They are from domestic waygu cattle that are descendants from Japanese herds and raised in the United States. Wagyu cattle’s intricately marbled beef (commonly known as Kobe beef, aka American Kobe beef or Kobe-style beef) is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

STORAGE

Fresh skirt steaks should be kept in your refrigerator or frozen for long term storage.

Frozen wagyu skirt steaks should be kept frozen until you are ready to cook them.

Thawing Tips

RECIPES & TIPS

Skirt steaks are often marinated to introduce additional flavor. They can be grilled for fajitas, braised, or turned into beef jerky. Because of their long muscle fibers, they are best cooked no further than Medium Rare & thinly sliced against the grain.

How to Tell Steak Doneness by Feel

Flank, Hanger & Skirt Steak Recipes

Recommended Internal Cooking Temps:

Rare - 120°-125°

Medium Rare - 130°-135°

Medium - 140°-145°

Medium Well - 150°-155°

Well Done - 160° and above