Wagyu Skirt Steak

AMERICAN WAGYU

The SRF Black® wagyu outside skirt steak is a flavorful cut with buttery marbling and powerful beef flavor. It's the perfect cut for carne asada. Average weight is 1.5 lbs.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions.

Humanely Raised Beef

Wet-Aged For 21+ Days

Cut by Master Butchers

Our SRF Black® Outside Skirt Steak stands out for its deep marbling and bold beef flavor that intensifies as it cooks over high heat. The marbling bastes the steak from within, delivering the juicy, richly flavored bite SRF Wagyu™ is known for on the grill or in a cast iron pan.

There are two types of skirt steak: inside and outside. The outside skirt is larger, more flavorful, and has a coarse grain that holds marinades well. Slice against the grain after cooking for maximum tenderness. A classic cut for carne asada, fajitas, and quick, high-heat cooking.

Average weight: 1.5 lbs.

Cooking Tips: The outside skirt loves heat and is best seared on a very hot grill. This is a thin cut and cooks quickly.

Set up your grill, season your skirt steak then sear about 3 to 4 minutes on each side.

The trick to cooking a perfect skirt steak is to quickly develop a char on each side. Since it is so thin, this doesn't take long, provided your grill is smoking hot. The caveat is that overcooking this steak causes it to be tough.

For medium rare, pull the steak at 120°F internal temperature. Use the exterior char as your guide. As soon as the first side is seared, flip and sear the other then take it off the grill.

Rest your skirt steak 5 to 10 minutes before serving to let the juices reabsorb.
This steak has a distinctive grain that's easy to spot. It runs across the short side of the steak. Cut into smaller sections, rotate 90 degrees and slice against the grain for tenderness.

For a deeper dive see our complete guide to cooking skirt steak. Skirt steak also takes well to marinades. See our Quick Steak Marinades: Flavor Packed Recipes for inspiration.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

Our SRF Black® Outside Skirt Steak stands out for its deep marbling and bold beef flavor that intensifies as it cooks over high heat. The marbling bastes the steak from within, delivering the juicy, richly flavored bite SRF Wagyu™ is known for on the grill or in a cast iron pan.

There are two types of skirt steak: inside and outside. The outside skirt is larger, more flavorful, and has a coarse grain that holds marinades well. Slice against the grain after cooking for maximum tenderness. A classic cut for carne asada, fajitas, and quick, high-heat cooking.

Average weight: 1.5 lbs.

Cooking Tips

Cooking Tips: The outside skirt loves heat and is best seared on a very hot grill. This is a thin cut and cooks quickly.

Set up your grill, season your skirt steak then sear about 3 to 4 minutes on each side.

The trick to cooking a perfect skirt steak is to quickly develop a char on each side. Since it is so thin, this doesn't take long, provided your grill is smoking hot. The caveat is that overcooking this steak causes it to be tough.

For medium rare, pull the steak at 120°F internal temperature. Use the exterior char as your guide. As soon as the first side is seared, flip and sear the other then take it off the grill.

Rest your skirt steak 5 to 10 minutes before serving to let the juices reabsorb.
This steak has a distinctive grain that's easy to spot. It runs across the short side of the steak. Cut into smaller sections, rotate 90 degrees and slice against the grain for tenderness.

For a deeper dive see our complete guide to cooking skirt steak. Skirt steak also takes well to marinades. See our Quick Steak Marinades: Flavor Packed Recipes for inspiration.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

"Excellent! Everything I have purchased from Snake River Farms has been top notch!"

"Excellent marbling! Excellent flavor!"

"Great flavor, tender, juicy and simply delicious!!"

"Our new go to for a great steak!"

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"Absolutely the best in terms of tenderness and consistently delicious."

"Never disappointed no matter what cut."

"We are over the moon pleased with our beef."

PRIMAL CUT GUIDE

The Loin

The source of steakhouse favorites, the loin is prized for its tenderness, rich flavor, and iconic cuts like filet mignon, New York strip, porterhouse, and T-bone.

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is skirt steak used for?

Skirt steak is an extremely flavorful cut sourced from the plate primal. It excels over high heat, making it the classic choice for carne asada, fajitas, and quick grill or cast-iron cooking. The coarse grain also makes it one of the best cuts for marinades.

How to cook skirt steak

High heat is essential. Preheat your grill as hot as it goes, season your steak, then sear 3 to 4 minutes per side to develop a char on each side. For medium rare, pull at 120°F internal temperature. Because this is a thin cut, it moves through temperatures quickly, so check early. Rest 5 to 10 minutes before slicing. This steak has a distinctive grain that runs across the short side. Cut into smaller sections, rotate 90 degrees, and slice against the grain for tenderness.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high-quality American cattle breeds. The result is beef with rich marbling that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.

What is the difference between inside and outside skirt steak?

There are two types of skirt steak: inside and outside. The outside skirt is the preferred cut. It's larger, more flavorful and has a coarser grain that holds marinades exceptionally well. The inside skirt comes from a different muscle and while still flavorful is typically tougher. SRF carries the outside skirt exclusively. For a deeper look at how skirt steak compares to other cuts see our Hanger Steak vs Skirt Steak.

Is wagyu skirt steak good for carne asada?

It's the best cut for carne asada. The outside skirt has a coarse grain that absorbs marinades deeply and intense Wagyu marbling that bastes the meat as it cooks over high heat. The result is a char on the outside and bold concentrated beef flavor all the way through.

What temperature should I cook wagyu skirt steak?

For medium rare, pull at 120°F internal temperature. For medium, cook to 130°F. Because this is a thin cut it moves through temperatures quickly so check early and pull as soon as you hit your target. Rest 5 to 10 minutes before slicing against the grain.

Customer Reviews

Overall rating: 4.8693876 / 5 from 490 reviews.

AI Generated Review Summary

This Wagyu Skirt Steak from SRF Black® is highly praised for its rich marbling, exceptional tenderness, and amazing flavor. Customers love its quality and recommend it for marinades, fajitas, and grilling. It's a perfect choice for those seeking a juicy and flavorful steak.

Summary topics

Flavor and Quality (4%): It was reported by customers that SRF is the bomb and they are always blown away by the flavor and quality.
Tenderness (6%): Customers keep praising the exceptional taste and tenderness of the skirt steak, making it their go-to choice.
Marinade Effectiveness (3%): It was reported by customers that the marinade worked incredibly well and was a crowd pleaser.
Fajitas (6%): Customers appreciated the fajitas, describing them as incredible, awesome, great, and the best they've ever had.
Product Quality (6%): Customers appreciated the excellent quality of the product, with many describing it as amazing, excellent, and fantastic.

Review topics: [flavor, quality, value, order, shipping, packaging, texture, service, results, favorite, customer service, steak, meat, cut, fajitas, tender, beef, srf, tacos, marinade, skirt, fat, marbling, hit, sear, portion, rub, cooked, meal, heat].

Review highlights

"Wonderful flavor and quality is evident." — Anonymous
"Always the highest quality and best tasting steak from SRF!" — Robert C.
"Great flavor and super tender" — Anonymous

Reviews

I believe this was the

"I believe this was the Gold grade skirt steak. It was asesome. We used the SRF marinade recipe (a favorite of the Reholtz's) and quick grilled it to perfection. Thanks to all for the opportunity to experiance great beef."

— Phil K. (5/5)

This is an outstanding cut

"This is an outstanding cut of meat for a variety of different dinner ideas."

— John M. (5/5)

Fantastic! Best meats around.

"Fantastic! Best meats around."

— Frank S. (5/5)

One of the most flavorful

"One of the most flavorful steaks I’ve ever eaten. Amazing"

— Michael D. (5/5)

Delicious and Flavorful. Yummy!

"Delicious and Flavorful. Yummy!"

— James S. (5/5)

Skirt is the best steak,

"Skirt is the best steak, so much beefy flavor. And Wagyu? Even better. Mmmmm"

— Diane C. (5/5)

Got this wagyu skirt steak

"Got this wagyu skirt steak for my fiance and I to make on Valentine's Day. Paired it with scalloped potatoes and it was the perfect meal! The steak arrived exceptionally well packaged and fresh and I could tell from the moment I removed it from it's packaging that it was going to be fantastic. Can't wait to start ordering more steaks from Snake River!"

— David E. (5/5)

We love these. Always excellent

"We love these. Always excellent"

— James R. (5/5)

The steaks were amazing.

"The steaks were amazing."

— Chuck R. (5/5)

best in show. hurry up

"best in show. hurry up and buy."

— Kevin S. (5/5)