Overview

Our Outside Skirt Steak is cut from 100% Akaushi Wagyu—Japanese-bloodline cattle
renowned for their snowflake marbling and rich, savory finish. This long, thin cut delivers
unmatched flavor thanks to its loose grain and intense beef concentration. Quick to cook and
impossible to forget, it’s the go-to steak for sizzling skillets, fiery grills, and bold, high-heat meals.

Flavor Profile

First bite: crisp sear explodes into juicy, steak-forward depth.
Mid-palate: buttery marbling softens the grain for a luxurious chew.
Finish: smoky char and lasting umami richness leave no room for doubt—this is serious steak.

Pairs effortlessly with salsa verde, soy-lime glaze, pickled onions, or bold reds like Tempranillo or Syrah.

Best Uses

• Carne Asada: Marinate with citrus, garlic, and herbs—then grill and slice thinly across the grain.
• Korean BBQ: Flash-sear and serve with sticky rice, kimchi, and sesame dipping sauce.
• Street Tacos: Grill hard, slice thin, and pile onto warm tortillas with onions and hot sauce.
• Stir-Fry: Cut into strips and flash-cook with soy, hoisin, and scallions for quick weeknight luxury.

Cooking Tips

Pat dry and bring to room temperature before cooking. Cook hot and fast—about 2–3 minutes per side—
over open flame, cast iron, or a ripping-hot griddle. Internal temp should reach 130–135 °F (54–57 °C)
for medium-rare. Rest for 5–10 minutes and always slice against the grain on a sharp diagonal.

Product Details

Hand-trimmed from West Texas-raised Akaushi Wagyu cattle, each outside skirt steak is flash-frozen
to preserve texture and flavor. Vacuum-sealed in matte-black, gold-embossed pouches and delivered on dry ice,
it’s the steak that never needs a second chance—one sear and you’re hooked.