skirt steak on cutting board
skirt steak on cutting board
cooked outside skirt steak on table with chips, rice, beans and other sides
outside skirt steak raw on a cutting board

Wagyu Skirt Steak

American Wagyu

$84.00

The SRF Black® outside skirt steak is a flavorful cut with buttery marbling and powerful beef flavor. It's the perfect cut for carne asada. Average weight is 1.5 lbs.

Grade:
Beef Grading

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Humanely Raised Beef

Humanely Raised Beef

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

Our SRF Black® outside skirt steak is sourced from American Wagyu beef for a wealth of rich marbling that bastes itself with flavor when cooked. The finished steak has unbelievable beefiness and is extremely juicy. Historically, it was passed over for more fancy steaks, but this is a butcher’s cut that’s surprising and deserves a place on your grill.

There are two different types of skirt steaks, the inside and outside. The outside skirt steak is a better choice. It has more flavor and is larger in size with a coarse, distinct grain. It is important to cut against the grain for tenderness. The skirt steak is a perfect candidate for marinades. This is a classic cut for carne asada and fajitas. One taste and this butcher’s secret will become a staple for grilling or cast iron cooking at your house.

Average weight: 1.5 lbs.

The outside skirt loves heat and is best seared on a grill set as hot as it will go. This is a thin cut and cooks quickly. 

Set up your grill, season your skirt steak, then sear them about 2 minutes on each side.  

The trick to cooking a perfect skirt steak is to quickly develop a char on each side. Since it is so thin, this doesn’t take long, provided your grill is smoking hot. The caveat is that overcooking this steak causes it to be tough. 

Internal temperature is the most accurate way to know if your steak is done. In the case of the skirt steak, time is of the essence, so use the exterior char as a guideline. As soon as the first side is seared, flip and sear the other. Then, take it off the grill. 

Rest your skirt steak 5 to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 

This steak has a distinctive grain that's easy to spot. It runs across the short side of the steak. Cut into smaller sections, rotate 90 degrees and slice against the grain. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Plate

The plate primal is located on the underside of the animal directly beneath the rib primal. Cuts from this primal have a high fat content which makes them juicy and full of flavor. Key muscles in the plate primal are the serratus ventralis (plate ribs) and transversus abdominus (skirt steak).

Frequently Asked Questions

What is skirt steak used for?

Skirt steak is an extremely flavorful cut sourced from the plate primal. It’s perfect for carne asada and is the signature cut for fajitas. 

How to cook skirt steak

Direct grilling is a great method to way to cook a steak like the skirt steak that is typically thinner than 1.5”. Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub. Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes. Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook and the temperature will rise about 5°F. Finish with a pinch of flaked salt. Serve.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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