Wagyu Inner Skirt Steaks
5 individually vacuum sealed inner skirt steaks (approximately 10 lbs.)
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.
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.
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.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above