Beef Diagram The inside skirt is the transversus abdominus muscle and is named for its location inside the body cavity. The outside skirt is the diaphragm muscle and is full of flavor because it is constantly in motion. The outside skirt is more desirable because it is more tender than the inside muscle.
So incredibly tender and beefy. I used a simple Sea salt and heavy 32 mesh black pepper seasoning and the flavor was so perfectly complemented. My daughter agreed it was the best steak she has ever eaten. My wife said I need to order it again. Even the babies ate it.
I ordered a 3# inside skirt and threw it on the grill. My family and I like to treat skirt as just another steak and eat it as such. It came in 2 pieces, both of which were quite long, Id estimate it at 24 in. a piece. As mentioned in another review, the steak was quite thick at the middle which was a pleasant surprise. I cut it into different pieces of roughly equal size and threw them over a hot fire.
The humble fajita would be nothing without the skirt steak that is it’s traditional filling. One of the best cuts of meat for marinating due to a large surface size and slim profile the skirt steak can be cooked many ways but really shines on the grill. Be sure to slice skirt steak against the grain to maximize tenderness.
All in all I was very happy with my purchase and can not wait to get some more of this high quality beef. I still have a rack of beef ribs to smoke that I bought at the same time, and Im thinking I might splurge for a brisket next. AMAZING!
I have a griddle on the middle eye of my stove. I can make this medium rare pretty easily and get the much beloved grill marks too. Its a perfectly cooked fajita in the end. The fat content makes this so flavorful. Just wow. I only use this now to make my beef fajitas. M
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!
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
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 were 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 dont take our word for gospel.
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.
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.
How Good is AUSTRALIAN WAGYU A5? – Skirt Steak Version | Salty Tales
FAQ
What is a Wagyu skirt?
What is so special about Wagyu beef?
Is Wagyu skirt steak fatty?
What’s the difference between Wagyu and normal steak?