WAGYU SKIRT STEAK

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

The Wagyu Skirt Steak is considered an absolute insider tip among connoisseurs. The Skirt Steak refers to the diaphragm muscle of the beef, which, with its intense marbling and a maximum thickness of two centimeters, is anything but ordinary. Ideal for grilling or pan-frying, this steak offers an intense meat flavor that will impress even the most discerning gourmets.

Our Wagyu Kobe Style Beef is characterized by a more intense fat marbling, which gives the meat an excellent taste and makes it incomparably juicy and tender. Each piece of meat is carefully selected to ensure the highest quality and flavor. We can promise you species-appropriate husbandry and an exceptionally high standard, as the rearing of the pasture cattle is in our hands from start to finish.

The Skirt Steak, also known as Kronfleisch or Saumfleisch, is a true insider tip that enjoys great popularity internationally. Originally often underestimated, this cut is a premium piece in many countries and is used in a variety of ways in the kitchen. Whether as Hampe in France, Harami in Japan, or Fajita Beef in Mexico, the Skirt Steak has made a name for itself worldwide. Try the unique Wagyu Skirt Steak now and experience an unparalleled moment of enjoyment! Order the Inside Skirt or Outside Skirt and let our quality convince you.

Pan / Grill / 800 Degrees

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will be released during searing. Sear your steaks as hot, but also as briefly as possible. Turn the steak regularly, about every 30 seconds.

Once you have reached the desired browning level, remove the steaks from the intense heat and place them on the grill in indirect heat. Finish cooking the steaks on the grill at about 120°C (250°F) until the desired core temperature is reached.

For the greatest possible taste experience, we recommend searing the steaks to a maximum of medium (54°C / 129°F). Tip: Use a core thermometer. Only then can you be sure to achieve the perfect degree of doneness. When the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.