Title
Standing Stone American Wagyu Outside Skirt
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Outside Skirt (Avg Weight 1.0 - 1.5 lbs)
The "Butcher's Butter" — Intense Flavor with Unmatched Richness. The Outside Skirt is already famous for being one of the most flavorful cuts on the steer. Our American Wagyu version takes that intensity and amplifies it with incredible marbling. Sourced from our partners at North Georgia Meat Company (NGM), this diaphragm cut is typically lean and fibrous in standard cattle. However, the Wagyu genetics fill the loose grain structure with soft, creamy fat. When seared, this fat renders instantly, basting the meat from the inside out and creating a texture that is impossibly juicy and significantly more tender than a standard skirt steak.
Why It’s a Staple: This is the Holy Grail for Carne Asada or high-end Fajitas. It takes a dish that is usually "rustic" and turns it into fine dining. The loose grain absorbs marinades beautifully, but honestly, this meat is so rich and sweet on its own that salt and fire are all it really needs.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Outside Skirt (Diaphragm)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: High heat is your friend.
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The Prep: Keep the membrane on if you want a snap, or peel it for tenderness. Season heavily.
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The Heat: Get your grill or cast iron ripping hot. You want to char the outside quickly before the inside overcooks.
-
The Slice: Crucial. You must slice against the grain. The grain on a skirt steak runs distinctively across the width. Slice perpendicular to these lines to ensure every bite is tender.
-
Target Temp: Medium-Rare (130°F). Wagyu skirt is forgiving and can handle Medium, but pink is best.
Standing Stone American Wagyu Outside Skirt (Avg Weight 1.0 - 1.5 lbs)
The "Butcher's Butter" — Intense Flavor with Unmatched Richness. The Outside Skirt is already famous for being one of the most flavorful cuts on the steer. Our American Wagyu version takes that intensity and amplifies it with incredible marbling. Sourced from our partners at North Georgia Meat Company (NGM), this diaphragm cut is typically lean and fibrous in standard cattle. However, the Wagyu genetics fill the loose grain structure with soft, creamy fat. When seared, this fat renders instantly, basting the meat from the inside out and creating a texture that is impossibly juicy and significantly more tender than a standard skirt steak.
Why It’s a Staple: This is the Holy Grail for Carne Asada or high-end Fajitas. It takes a dish that is usually "rustic" and turns it into fine dining. The loose grain absorbs marinades beautifully, but honestly, this meat is so rich and sweet on its own that salt and fire are all it really needs.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Outside Skirt (Diaphragm)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: High heat is your friend.
-
The Prep: Keep the membrane on if you want a snap, or peel it for tenderness. Season heavily.
-
The Heat: Get your grill or cast iron ripping hot. You want to char the outside quickly before the inside overcooks.
-
The Slice: Crucial. You must slice against the grain. The grain on a skirt steak runs distinctively across the width. Slice perpendicular to these lines to ensure every bite is tender.
-
Target Temp: Medium-Rare (130°F). Wagyu skirt is forgiving and can handle Medium, but pink is best.