Skirt Steak
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
The fajita would be nothing without the skirt steak that is its traditional filling. One of the best cuts of meat for marinating due to a large surface size and slim profile the skirt steak can be cooked many ways but really shines on the grill. Be sure to slice skirt steak against the grain to maximize tenderness.
I use this in stir-fry and it’s delicious!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
The fajita would be nothing without the skirt steak that is its traditional filling. One of the best cuts of meat for marinating due to a large surface size and slim profile the skirt steak can be cooked many ways but really shines on the grill. Be sure to slice skirt steak against the grain to maximize tenderness.
I use this in stir-fry and it’s delicious!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
The fajita would be nothing without the skirt steak that is its traditional filling. One of the best cuts of meat for marinating due to a large surface size and slim profile the skirt steak can be cooked many ways but really shines on the grill. Be sure to slice skirt steak against the grain to maximize tenderness.
I use this in stir-fry and it’s delicious!
Our Skirt Steaks are cut thin and longer. Each steak is individually vacuum sealed. This particular steak ranges in weights from 1.24 to 1.35 lb. We have our prices set as an average. If you overpay, or under pay we will adjust and reimburse your credit card. If you have a request for a larger or smaller steak, please email us and don’t forget to leave your number, in case we have a question. Jessica Holt @ farmerjessie@gmail.com or (360)441-6422