Wagyu Skirt steak

The original fajita cut: slabs of loose-grained, rich skirt steak made for a screaming-hot grill and slicing thin.

The cut

A long, thin, boneless cut from the plate with a coarse, open grain. Sold as slabs totaling about 2.60 lb, either one large piece or several, meant to be grilled and sliced for fajitas.

Flavor

Rich, beefy and slightly mineral. The open grain grabs marinade and char.

How to cook

• Marinate or just salt it well. Cook over the hottest fire you can build, 2 to 4 minutes per side.
• Rest briefly. Cut into 5 to 6 inch sections, then slice thin against the grain.
• Serve with tortillas, onion, cilantro and lime for carne asada or fajitas.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per order, avg 2.60 lb of skirt steak slabs (one large piece or several). Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.