The SRF Black® wagyu 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.
The SRF Black® wagyu 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.
Humanely Raised Beef
Wet-Aged For 21+ Days
Cut by Master Butchers
Our SRF Black® Outside Skirt Steak stands out for its deep marbling and bold beef flavor that intensifies as it cooks over high heat. The marbling bastes the steak from within, delivering the juicy, richly flavored bite SRF Wagyu™ is known for on the grill or in a cast iron pan.
There are two types of skirt steak: inside and outside. The outside skirt is larger, more flavorful, and has a coarse grain that holds marinades well. Slice against the grain after cooking for maximum tenderness. A classic cut for carne asada, fajitas, and quick, high-heat cooking.
Average weight: 1.5 lbs.
Cooking Tips: 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 about 3 to 4 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.
For medium rare, pull the steak at 120°F internal temperature. Use the exterior char as your guide. 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 juices reabsorb.
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 for tenderness.
Beef Grading: 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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
Our SRF Black® Outside Skirt Steak stands out for its deep marbling and bold beef flavor that intensifies as it cooks over high heat. The marbling bastes the steak from within, delivering the juicy, richly flavored bite SRF Wagyu™ is known for on the grill or in a cast iron pan.
There are two types of skirt steak: inside and outside. The outside skirt is larger, more flavorful, and has a coarse grain that holds marinades well. Slice against the grain after cooking for maximum tenderness. A classic cut for carne asada, fajitas, and quick, high-heat cooking.
Average weight: 1.5 lbs.
Cooking Tips
Cooking Tips: 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 about 3 to 4 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.
For medium rare, pull the steak at 120°F internal temperature. Use the exterior char as your guide. 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 juices reabsorb.
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 for tenderness.
Beef Grading: 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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Beef Grading: 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 a 12-point 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 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 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
Plate
The plate primal is located on the underside of the animal directly beneath the rib primal. SRF Wagyu™ 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).
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Frequently Asked Questions
What is skirt steak used for?
Skirt steak is an extremely flavorful cut sourced from the plate primal. It excels over high heat, making it the classic choice for carne asada, fajitas, and quick grill or cast-iron cooking. The coarse grain also makes it one of the best cuts for marinades.
How to cook skirt steak
High heat is essential. Preheat your grill as hot as it goes, season your steak, then sear 3 to 4 minutes per side to develop a char on each side. For medium rare, pull at 120°F internal temperature. Because this is a thin cut, it moves through temperatures quickly, so check early. Rest 5 to 10 minutes before slicing. This steak has a distinctive grain that runs across the short side. Cut into smaller sections, rotate 90 degrees, and slice against the grain for tenderness.
What is American Wagyu?
American Wagyu is purebred Japanese Wagyu crossbred with high-quality American cattle breeds. The result is beef with rich marbling that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.
What is the difference between inside and outside skirt steak?
There are two types of skirt steak: inside and outside. The outside skirt is the preferred cut. It's larger, more flavorful and has a coarser grain that holds marinades exceptionally well. The inside skirt comes from a different muscle and while still flavorful is typically tougher. SRF carries the outside skirt exclusively. For a deeper look at how skirt steak compares to other cuts see our Hanger Steak vs Skirt Steak.
Is wagyu skirt steak good for carne asada?
It's the best cut for carne asada. The outside skirt has a coarse grain that absorbs marinades deeply and intense Wagyu marbling that bastes the meat as it cooks over high heat. The result is a char on the outside and bold concentrated beef flavor all the way through.
What temperature should I cook wagyu skirt steak?
For medium rare, pull at 120°F internal temperature. For medium, cook to 130°F. Because this is a thin cut it moves through temperatures quickly so check early and pull as soon as you hit your target. Rest 5 to 10 minutes before slicing against the grain.
Overall rating: 4.868583 / 5 from 487 reviews.
AI Generated Review Summary
This Wagyu Skirt Steak from SRF Black® is highly praised for its rich marbling, exceptional tenderness, and amazing flavor. Customers love its quality and recommend it for marinades, fajitas, and grilling. It's a perfect choice for those seeking a juicy and flavorful steak.
"Wonderful flavor and quality is evident." — Anonymous
"Always the highest quality and best tasting steak from SRF!" — Robert C.
"Great flavor and super tender" — Anonymous
Reviews
One of the most flavorful
"One of the most flavorful steaks I’ve ever eaten. Amazing"
— Michael D. (5/5)
Delicious and Flavorful. Yummy!
"Delicious and Flavorful. Yummy!"
— James S. (5/5)
Skirt is the best steak,
"Skirt is the best steak, so much beefy flavor. And Wagyu? Even better. Mmmmm"
— Diane C. (5/5)
Got this wagyu skirt steak
"Got this wagyu skirt steak for my fiance and I to make on Valentine's Day. Paired it with scalloped potatoes and it was the perfect meal! The steak arrived exceptionally well packaged and fresh and I could tell from the moment I removed it from it's packaging that it was going to be fantastic. Can't wait to start ordering more steaks from Snake River!"
