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Standing Stone American Wagyu Inside 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 Inside Skirt (Avg Weight 1.0 - 1.5 lbs)
The "Flavor Powerhouse" — Robust Beefiness with Wagyu Marbling. While the Outside Skirt often gets the glory, the Inside Skirt is the unsung hero of the grill. Sourced from our partners at North Georgia Meat Company (NGM), this cut sits inside the chest wall and is generally wider, flatter, and thinner than the Outside Skirt. In standard beef, the Inside Skirt can be fibrous and chewy. However, our American Wagyu version changes the equation completely. The infusion of Wagyu intramuscular fat softens the coarse grain structure, making this cut significantly more tender than its conventional counterpart while delivering a deep, iron-rich beef flavor that stands up to the strongest marinades.
Why It’s a Staple: It is the absolute go-to for Taco Tuesdays and backyard fajitas. Because it is thinner and has a more open grain structure, it absorbs marinades instantly—better than almost any other cut. It cooks in minutes and feeds a crowd, offering a high-end "Carne Asada" experience that beats any restaurant.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Inside Skirt (Transversus Abdominis)
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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: Hot, Fast, and Slice Right.
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The Marinade: This steak loves acid (lime juice, vinegar) and salt. Marinate for at least 30 minutes to help break down the fibers even further.
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The Heat: It is a thin steak. You need blazing high heat (grill or cast iron) to get a char before the inside overcooks. 2 minutes per side, max.
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The Slice: Non-negotiable. The grain on the Inside Skirt is very distinct. You must slice perpendicular (against) the grain into thin strips. If you slice with the grain, it will be chewy. If you slice against it, it will be tender.
-
Target Temp: Medium-Rare (130°F) to Medium (135°F).
Standing Stone American Wagyu Inside Skirt (Avg Weight 1.0 - 1.5 lbs)
The "Flavor Powerhouse" — Robust Beefiness with Wagyu Marbling. While the Outside Skirt often gets the glory, the Inside Skirt is the unsung hero of the grill. Sourced from our partners at North Georgia Meat Company (NGM), this cut sits inside the chest wall and is generally wider, flatter, and thinner than the Outside Skirt. In standard beef, the Inside Skirt can be fibrous and chewy. However, our American Wagyu version changes the equation completely. The infusion of Wagyu intramuscular fat softens the coarse grain structure, making this cut significantly more tender than its conventional counterpart while delivering a deep, iron-rich beef flavor that stands up to the strongest marinades.
Why It’s a Staple: It is the absolute go-to for Taco Tuesdays and backyard fajitas. Because it is thinner and has a more open grain structure, it absorbs marinades instantly—better than almost any other cut. It cooks in minutes and feeds a crowd, offering a high-end "Carne Asada" experience that beats any restaurant.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Inside Skirt (Transversus Abdominis)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: Hot, Fast, and Slice Right.
-
The Marinade: This steak loves acid (lime juice, vinegar) and salt. Marinate for at least 30 minutes to help break down the fibers even further.
-
The Heat: It is a thin steak. You need blazing high heat (grill or cast iron) to get a char before the inside overcooks. 2 minutes per side, max.
-
The Slice: Non-negotiable. The grain on the Inside Skirt is very distinct. You must slice perpendicular (against) the grain into thin strips. If you slice with the grain, it will be chewy. If you slice against it, it will be tender.
-
Target Temp: Medium-Rare (130°F) to Medium (135°F).