Skirt Steak | Fullblood Wagyu
$36.50
100% Fullblood Wagyu Skirt Steak
The holy grail of the sizzle platter, elevated to pure genetic perfection. Celebrated by executive chefs and live-fire pitmasters as the gold standard for authentic fajitas, arrachera, and high-heat carving, the skirt steak is world-renowned for its distinct, coarse grain and deeply concentrated beef flavor.
While conventional commodity skirt steak can easily become chewy or stringy if not cooked with caution, 100% Fullblood Wagyu transforms this rustic cut into an opulent culinary masterpiece. Sourced strictly from registered Japanese bloodlines, every ribbon of its textured grain is saturated with delicate, spiderweb-fine intramuscular fat. As it hits screaming heat, the fat liquefies almost instantly, self-basting the meat from the inside out to produce a dark, caramelized outer crust and buttery, tender ribbons dripping with pure Wagyu's signature sweet umami aroma.
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100% Fullblood (BMS 6–8): Far surpassing the peak of USDA Prime, this tier showcases radiant veins of pure Wagyu fat woven through the cut’s signature coarse grain. It strikes the perfect balance: an outrageously juicy, melt-in-your-mouth bite supported by the deep, savory punch that skirt steak purists revere.
The Skirt Steak Cut & The Fullblood Advantage
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100% Pure Japanese Bloodlines: Traced strictly to registered, closed Japanese lineages with zero outside crossbreeding. This purity produces extraordinary levels of oleic acid (monounsaturated fats) with an ultra-low melting point (75°F–80°F), coating the palate in clean, savory silkiness without a trace of grease.
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Coarse Grain Architecture: The loose, open muscle fibers act as a natural sponge for high-heat caramelization, dry seasonings, and marinades, locking in pan juices far deeper than tightly grained cuts.
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Signature Sweet Umami: When exposed to a hot cast iron skillet or glowing coals, rendering Fullblood tallow releases an intoxicating, sweet, and nutty aroma exclusive to purebred Wagyu cattle.
Product Highlights
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The Fajita & Arrachera Benchmark: The ultimate centerpiece for five-star fajitas, luxury carne asada, Asian stir-fries, or thick, chimichurri-topped steakhouse platters.
Specifications
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Cut: Whole Skirt Steak (Boneless, Membrane Peeled)
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Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)
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Grading Options: 100% Fullblood (BMS 6–8)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in a heavy-duty insulated cooler with dry ice
Pitmaster & Chef’s High-Heat Searing Guide
Because 100% Fullblood Wagyu fat renders so efficiently and the skirt is a relatively thin cut, a blistering flash sear and slicing strictly against the grain are critical.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20 minutes before cooking to remove the refrigerator chill.
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Season Delicately: Pat bone-dry on both sides with paper towels. Season lightly with flaky sea salt or G5 SPG Seasoning right before hitting the heat—pure Fullblood needs minimal seasoning to allow its natural sweetness to shine (or marinate briefly for 1 to 2 hours in fresh citrus and garlic).
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Screaming-Hot Flash Sear: Heat a heavy cast iron skillet with a half-spoonful of G5 Wagyu Beef Tallow over high heat until lightly smoking (or prepare your grill for maximum direct heat, 500°F+).
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Quick Contact: Lay the skirt flat and sear undisturbed for 90 seconds to 2 minutes per side to set a dark, mahogany crust.
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Target Temperature: Pull immediately at 125°F–130°F internal for rare to medium-rare. Cooking skirt steak past medium-rare will cause the delicate marbling to render out completely and the muscle fibers to tighten.
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Rest & The Cross-Grain Carve: Rest on a warm cutting board for 5 to 7 minutes to let the juices settle. Crucial Step: Locate the parallel grain running across the width of the steak. Carve thin, pencil-width slices strictly against the grain (perpendicular to the fibers) to shorten the grain and deliver an effortless, melt-in-your-mouth bite.