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

Wagyu Skirt Steak

American Wagyu Gold Plus™

$109.00

Not included in sitewide sale.

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

Flash Frozen

Pioneers of American Wagyu

Pioneers of American Wagyu

Cut by Master Butchers

Cut by Master Butchers

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

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. 

Grading chart showing all grades and their marbling ranges

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

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

beef-diagram

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).

You May Also Like

Quick Shop

Frequently 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, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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

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 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.