Skirt steak

Skirt Steak – The Steak That Surprises. Intense Flavor and Resilient Structure.

Skirt Steak is a steak for those who value intense, deep flavor and a resilient structure. Cut from the flank plate (bottom flank), it features long, horizontally arranged fibers. These fibers give it resilience and require slicing against the grain after cooking, but in return, they offer a truly unparalleled deep, meaty aroma. In its flavor, you can sense slight minerality, umami notes, and a buttery smoothness. Ideal for grilling, tex-mex dishes, and stir-fry.

Provenance and Quality Grade: USA Black Angus and Wagyu from Namibia.

Our Skirt Steaks are sourced from premium origins:

USA (Creekstone Farms): Black Angus with USDA CHOICE certification. Guarantees marbling, juiciness, and deep flavor through balanced grain feeding.

Namibia (Wagyu BMS 5–7): Rare African quality. High BMS (marbling score) means exceptional fat marbling. Result? Tenderness and a buttery finish.

Our Skirt Steaks are aged in vacuum packaging for minimum 21 days (wet aging). This process naturally tenderizes the beef and maximizes juiciness.

Important Questions - Necessary Answers!

How to make the perfect Skirt Steak? Best prepared sauté – only salt, pepper, and high heat. Heat the grill or pan to min. 260°C and sear for 2–3 minutes per side. Rest for 5–10 minutes before slicing – always slice against the grain!

Doneness Levels: Use a thermometer! Medium Rare is 52–55°C.

What distinguishes Skirt Steak? Intense, clean beef flavor, low fat (ideal for dieting) and unique resilience. Requires slicing against the grain!