Wagyu Beef Outer Skirt Steaks

Skirt steaks are a long, thin cut from the plate primal. They offer bold, beefy flavor at a more affordable price than highly prized ribeyes, tenderloins, etc. Inner skirt steaks are the quintessential fajita cut, while outer skirt steaks are more highly prized and usually served sliced as a center-of-plate steak rather than as an ingredient.

Wagyu beef is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. This wagyu beef is from domestic cattle that are descendants from Japanese herds and raised in the United States. Their intricately marbled beef (commonly known as "Kobe beef", 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.

Keep wagyu outer skirt steaks frozen until you need them, then thaw before cooking.

Thawing Tips

Wagyu skirt steaks can be cooked similarly to those from conventional beef (and in the same recipes), but will provide more tender, buttery & moist results.

Skirt steak has a loose texture that absorbs marinades well. For best tenderness, cook it no further than medium & slice against the grain (after a 5-10 minute rest) before serving.

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