Wagyu Outside Skirt Steaks, MS3

If you’re looking for a piece of meat with a robust beefy flavor and perfect tenderness, you’re in the right place, and you’ve found the right cut – the Wagyu outside Skirt Steak. This long and thin steak is cut from the diaphragm, just under the ribs of the steer (unlike the Inside Skirt, that’s cut from the flank). The flavor is more pronounced and the steak is a bit thicker and has a more even shape, making this the cut of choice for chefs and restaurants.

A regular Outside Skirt Steak would need tenderizing, but this is no regular steak, no siree! This is prime Australian Wagyu skirt steak, from a special breed of cattle used for the famous Japanese Kobe beef, blessed with that incredible marbling that makes the meat mouthwateringly tender and buttery. Marbling is what makes the meat tender, moist and oh-so delicious, and at Marble Score 3, this steak is webbed with a generous amount of creamy fat that just melts into the meat as it cooks. Use your favorite rub or marinade, or just a bit of salt and pepper, braise, broil, grill or stir-fry.

This versatile Australian Wagyu skirt steak is perfect for: Mexican arrachera, steak salad, tacos, Chinese stir-fry, steak sandwiches and is the fajita meat by excellence. Don’t cook past medium so you don’t lose that Wagyu tenderness, then cut against the grain for maximum tenderness.

What we’re sending you: two chilled Wagyu Outside Skirt Steaks, MS 3, weighing approximately at 2 lbs. each.

We source our premium Wagyu from Australia, where they raise the same breeds used to produce the famous Japanese Kobe beef. The animals are raised humanely and naturally on the open pastures of Australia, First on mother’s milk, then allowed to free graze, and finally finished with a minimum of 300 days on grain to ensure fabulous tenderness.