First Light Wagyu Outside Skirt

This is a whole piece of the outside skirt cut from First Light Farms' 100% grass-fed wagyu. If you've never tried the outside skirt, cut from the plate under the ribs, you're in for a treat. Most of the time when you see skirt steak, it's the "inside" skirt cut. Also a tasty cut, but it's not as tender or flavorful as the thin "outside" skirt, which is very hard to find because there's not a lot of it (per cow) and it usually goes straight to restaurants...if the butcher doesn't keep it for themself! Because it is thin and with a coarse grain, thin skirt takes on flavors from marinades very well - think steak tacos (or lots of other delicious marinades). However, don't marinade longer than an hour or so if you're using an acid-based marinade (like citrus) or it will break down the meat too much. When you're ready to cook, we recommend hot and fast, as the thin cut will cook quickly. Best with a sear on the outside (pan or grill) and left medium-rare in the middle. Lastly, with the outside skirt steak, it's very important to cut against the grain for your steak to be tender! Here is a great guide to preparing and cooking your outside skirt steak. Weight varies significantly, pieces are sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want. -- About the producer: "Like steak with headphones on." That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world. We agree. Why? First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils. That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling. It took a decade of fine-tuning the process, but First Light nailed it. The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. (In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.) Learn more about what makes First Light Farms special at their website here or in our blog post here.