This Wagyu Outside Skirt Steak is Extremely Flavorful and Tender!
The Meat Your Cheese Wagyu Outside Skirt Steak is broader and thicker than the inside cut, making them a meatier yet still lean and tender choice. Each Wagyu Outside Skirt Steak is trimmed by hand for your convenience. This cut of Wagyu Skirt Steak comes from the muscles inside the chest and abdominal cavity, below the ribs, known as the beef plate primal cut in the cow.
Where Does Wagyu Outside Skirt Steak Come From?
Australia is one of the biggest producers of Wagyu Meat in the world using the bloodline originating from Japan, they are bred, fed, grown and processed in Australia. This Wagyu Meat Skirt Steak is one of the most unique and sought-after types of meat from the other side of the world from the selection of Australian Wagyu Meat.
How Do Your Cook & Serve Wagyu Outside Skirt Steak?
For maximum experience, take our Wagyu Outside Skirt Steak and simply add kosher or sea salt and fresh ground pepper to the taste then pan sear it in a cast-iron skillet or just grill it over direct heat until the internal temperature is 125ºF to 130ºF degrees for medium-rare or 130ºF to 135ºF degrees for medium. (Do Not Over Cook) Let your steak rest for 5 to 10 minutes before cutting it.
Grass fed, grain finished, no added hormones.