Outside Skirt Steak | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum
Outside Skirt Steak | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum
Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum

Outside Skirt Steak | Texas Wagyu & Texas Wagyu Platinum

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Texas Wagyu Outside Skirt Steak

The undisputed holy grail of skirt steaks. Highly coveted by executive chefs, South American asadores, and premier chophouses, the true outside skirt (costal diaphragm) is thicker, more uniform, and noticeably more tender than the common inside skirt. Because there are only two narrow strips of outside skirt per steer, it is an exceedingly rare butcher cut that rarely makes it to retail meat counters.

By crossing champion Japanese Wagyu with heritage Black Angus, the G Five Texas Wagyu Outside Skirt elevates this prized cut to legendary status. Its open, rope-like grain is saturated with dense webs of low-melting Wagyu fat, allowing the steak to self-baste over screaming heat. The result is an intensely flavorful, deeply caramelized steak that stays remarkably succulent and carves into buttery ribbons that melt across the tongue.

Choose Your Marbling Tier
  • Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier showcases generous veins of creamy intramuscular fat running through the cut’s signature coarse grain. It strikes the ultimate balance: an outrageously juicy, buttery bite supported by the bold, savory beef presence that skirt steak connoisseurs revere.
  • Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every millimeter of the muscle. Over high heat, the fat liquefies into savory tallow, transforming this iconic grilling steak into an exceptionally velvety, fork-tender centerpiece with unmatched umami depth.

The G Five 50/50 Heritage Advantage

While pure Wagyu provides extraordinary softness, crossing it with premier American cattle creates the ultimate high-heat grilling steak:
  • 50% Texas Angus Backbone: Provides the robust, earthy, mineral-rich beef profile that holds up boldly to wood smoke, citrus, garlic, charred crusts, and vibrant chimichurri.
  • 50% Japanese Wagyu Lineage: Drastically lowers the melting point of the fat, ensuring the steak stays tender and juicy rather than tightening or drying out over live fire.

The Outside Skirt & Farm-to-Table Advantage

  • The True Outside Cut: Thicker, wider, and naturally more tender than inside skirt, making it far more forgiving on the grill and easier to cook to a uniform edge-to-edge medium-rare.
  • Open Grain Architecture: The loose, textured muscle fibers naturally capture and lock in marinades, coarse rubs, and pan juices far deeper than tightly grained steaks.
  • 100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.

Product Highlights

  • The Undisputed King of Fajitas & Arrachera: Delivers the gold-standard texture and flavor for world-class fajitas, authentic carne asada, Asian stir-fries, or thick steakhouse-style carving.

Specifications

  • Cut: Whole Outside Skirt Steak (Boneless, Membrane Removed)
  • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
  • Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in an insulated cooler with dry ice

Pitmaster’s High-Heat Searing & Carving Guide

Because the outside skirt is prized for its thickness and coarse grain, high heat and cutting strictly against the grain will unlock peak tenderness.

  1. Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20–30 minutes before cooking to remove the refrigerator chill.
  2. Season or Marinate: Pat completely dry on both sides with paper towels. Season generously with G5 SPG Seasoning—or marinate for 2 to 4 hours in fresh lime juice, garlic, cilantro, and olive oil.
  3. Screaming-Hot Flash Sear: Heat a heavy cast iron skillet with a spoonful of G5 Wagyu Beef Tallow (or preheat your grill for maximum direct heat, 500°F+). Sear undisturbed for 2.5 to 3 minutes per side until a dark, caramelized crust forms.
  4. Target Temperature: Cook to a rosy medium-rare (130°F–135°F internal). Avoid cooking past medium, as high internal temperatures will cause the long muscle fibers to contract and tighten.
  5. Rest & Carve Across the Grain: Rest on a warm cutting board for 5 to 7 minutes to allow the juices to redistribute. Crucial Step: Locate the directional 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.
Variant Trimmed TW Platinum (1.5 lbs)

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