Outside Skirt Steak American Wagyu 8 oz

Big flavor, fast cook—this is the cut built for heat and impact.

Cut from the plate, outside skirt steak is known for its long muscle fibers and intense, beef-forward flavor—more expressive than most steaks, with a bite that rewards proper slicing. This version comes from American Wagyu (Wagyu × Angus cattle raised in the U.S.), delivering higher marbling and more internal fat than traditional skirt. Wet-aged a minimum of 27 days, it tenderizes the muscle and deepens flavor, turning a bold cut into a more balanced, juicy experience.

Flavor: deep, beefy, with a richer, slightly buttery edge
Texture: tender when sliced right, with a defined, satisfying chew
Cooking: sears fast, builds aggressive crust, thrives on high heat

Perfect for Tacos, fajitas, and high-heat cooking where flavor takes the lead.
This is the cut that hits hard—fast, bold, and built for fire.