Product Details

Wagyu Outside Skirt Steak is a great choice any night of the week. Weeknight tacos? Weekend mixed grill bbq party? Upgraded steak and frites at home? Yes, yes, yes!!  

So, what exactly is this cut? Glad you asked. The outside skirt steak is a long, thin cut from the diaphragm muscle of the cow. It’s known for its incredible flavor and satisfying chew. When you add Wagyu genetics to the mix, you get a beautiful, marbled beef outside skirt steak that’s in a league of its own. It’s the cut that steakhouse chefs try to keep for themselves, but we’re letting you in on the secret.

This cut is so flavorful, tender, and succulent. You really can’t go wrong with it. Also, cooks up super quick on the grill or in a cast iron pan. Direct heat is the way to go! Searing an outer skirt steak over high heat creates a crust on the outside while keeping the inside juicy and tender. This process, known as the Maillard reaction, develops complex flavors and a rich, brown crust by breaking down sugars and amino acids. As this happens, the intense heat also melts the fat and naturally bastes the meat.

Anything less and you’re just steaming a perfectly good steak, and nobody wants that. Crank up your grill or heat that pan until it’s screaming hot, sear both sides for just a few minutes, and voilà—you’ve unlocked steak nirvana. After searing, rest and slice against the grain for eye rolling enjoyment.  Don’t forget the salt and pepper, but nothing else. Enjoy and savor the best piece of Wagyu outside skirt steak you’ll ever taste!