gold plus

Raw outside skirt steaks on a metal grill rack over a white marble surface

Wagyu Skirt Steak

AMERICAN WAGYU GOLD PLUS™

Graded at BMS 11–12, the top of the beef marbling scale, this SRF Gold Plus™ Wagyu skirt steak delivers extraordinary richness, tenderness and bold flavor. Buttery and rich in umami this is a butcher’s cut elevated to gourmet status—perfect for carne asada, fajitas, or a quick sear on the grill.

Flash Frozen

Pioneers of American Wagyu

Cut by Master Butchers

The SRF Gold Plus™ skirt steak takes this butcher’s favorite cut to an entirely new level. Graded at BMS 11–12, the very top of the beef marbling scale, this steak showcases unmatched richness, tenderness and flavor. Each bite delivers marbling at its most extraordinary—an expression of Snake River Farms craftsmanship that transforms a humble cut into a true gourmet experience.

The outside skirt is prized for its bold, beefy character and distinct grain, but the Gold Plus™ grade amplifies its richness and flavor. Larger and more flavorful than the inside skirt, this cut shines when cooked quickly over high heat, where its marbling bastes itself to perfection.

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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The SRF Gold Plus™ skirt steak takes this butcher’s favorite cut to an entirely new level. Graded at BMS 11–12, the very top of the beef marbling scale, this steak showcases unmatched richness, tenderness and flavor. Each bite delivers marbling at its most extraordinary—an expression of Snake River Farms craftsmanship that transforms a humble cut into a true gourmet experience.

The outside skirt is prized for its bold, beefy character and distinct grain, but the Gold Plus™ grade amplifies its richness and flavor. Larger and more flavorful than the inside skirt, this cut shines when cooked quickly over high heat, where its marbling bastes itself to perfection.

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 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.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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).

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

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 SRF Gold Plus™?

SRF Gold Plus™ is the highest grade of beef we offer at Snake River Farms, with a Beef Marbling Score (BMS) of 11 to 12. This level of marbling delivers an exceptional eating experience with an incredibly tender texture and rich, buttery flavor. If you're looking for a steak that melts in your mouth and offers the ultimate in luxury, SRF Gold Plus™ is the perfect choice.

Is flank steak the same as skirt steak?

The flank steak and skirt steak are two different cuts of beef and will cook differently based on variations in shape and texture. Flank steaks are typically more widely available than skirt and come from the flank primal located near the cow's hind legs. Skirt steaks are found in the plate primal and are closer to the forelegs of the animal. Both steaks are fantastic cuts, packed with flavor, but the skirt is slightly more marbled.

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 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.

Customer Reviews

Overall rating: 5.0 / 5 from 4 reviews.

AI Generated Review Summary

Summary topics

Review topics: [].

Review highlights

Reviews

Amazing

"Amazing"

— Jason S. (5/5)

The skirt steak was amazing.

"The skirt steak was amazing. It is my favorite SRF cut. I also ordered Filet ends and Gold boneless ribeye. All outstanding. My labs (littermates) turned 12 on April 16, 2026 and always make them steak and eggs over kibble. This year we had SRF to celebrate 12 beautiful years."

— Robert W. (5/5)

So wonderful! I made it

"So wonderful! I made it with Chimichurri sauce, and served with black beans/rice, and plantains. Everyone loved it !"

— Gail L. (5/5)

Awesome fajitas.

"Awesome fajitas."

— William D. (5/5)