3 Skirt Steaks
Grilling & Braising
Wagyu Inside Skirt Steak is, quite possibly, the most fun and versatile piece of meat we know of. What else can you just salt-and-pepper-and-grill, or hot-pepper-up-and-make-Fajitas, or toss-with-wine-and-stock-and-braise? It’s great texture and steakiness sing no matter how you cook it. This is a cut that needs to get more attention that it does. You could be the person to do that. Get cooking.
- Each order contains 3 Wagyu inside skirt steaks
- Available in average of 1.0-1.25 pound steaks.
- Wet aged for 56 days in own juices for ultimate moistness
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
Are you the type of home chef that likes to explore different recipes, cooking methods, and cuisines? Then our 100% Fullblood Wagyu Skirt Steak is the cut for you. Versatile, flavorful, and fun to cook with, Inside Skirt Steak is considered the prized secret of butchers around the world. Incredible on the grill, sautéed for fajitas, or even slow braised, our Inside Skirt Steaks will bring an unexpected kick of flavor that you will love.
This is definitely an underappreciated cut of meat that should be cast in a better light. Why not start with the best version possible; our 100% Fullblood Wagyu Inside Skirt Steaks. Once you start cooking with these there will be no turning back.
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Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
This versatile cut needs to be cooked and cut correctly. A very hot grill or cast iron skillet is the ideal way to cook a skirt steak. Since they are thin, the intense heat will sear the meat quickly while leaving the inside a nice medium rare to medium. Let the steak sit for ten minutes after grilling. When slicing, it is important to cut against the grain, as this will ensure tenderness. And our 100% Fullblood Wagyu Inside Skirt Steak is supremely tender and flavorful. Cut into strips about a quarter inch thick.
See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Filet Mignon Steaks
Thaw the prized Wagyu inside skirt steak as you see fit (see below under "Handling and Thawing" for deeper guidance). We also suggest bringing thawed steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
The skirt steaks were extraordinary
Stephen S., Verified Customer
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email firstname.lastname@example.org with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.