Wagyu Skirt Steak
Skirt steak is easily one of the most flavorful cuts of beef on any cow, and when it’s made from Wagyu beef, the result is something truly amazing. These steaks are positively bursting with big beefy taste, and what’s more, they are some of the easiest to prepare! Being part of the diaphragm skirt steak gets a lot of use, which is why it’s so flavorful, but that also means it’s one of the tougher cuts of meat. A simple workaround is to marinate your flank steak first. This adds flavor and helps break down the meat making it more tender. After that, a quick sear on the grill or broiled in the oven will give you some truly tasty meat. Slice it thin against the grain to break it down even further and then proceed to add it to anything and everything.
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There are technically two cuts of skirt steak, the inside, and the outside, we carry both varieties. These two cuts are virtually identical with the same tough meat and thick grain. The only real difference is that the outside steak is covered with a membrane that must be removed before you can cook and eat it. If you dry age the meat, this membrane turns papery and peels off rather easily, but on wet-aged or fresh meat, it can be rather tricky to remove. At Gourmet Wholesaler, we make the process easy by hand trimming every one of our steaks, removing those membranes and generally preparing all our steaks, so they arrive ready to be cooked and enjoyed! Make a simple salad into a hearty meal by adding strips of skirt steak, or up the flavor in your next grain bowl with the addition of this tasty meat. Stir it into pasta or sauté it with vegetables. We also love adding skirt steak to fajitas, quesadillas, and tacos. No matter how you decide to use this delicious cut, we’re sure you’ll love the way its rich, savory flavor enhances everything it’s paired with!
Wagyu Skirt Steak Questions And Answers