Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.
This wagyu-angus picanha is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tenderness.
Best for: Grilling
Best Cooked: Medium-Rare, Medium
We recommend you cook the skirt steak in extremely hot heat, the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside.
WHY WEIGHT RANGES?
Outside Skirt is the premium skirt (ad described ago), the more we have to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges... and we charge you for the lower end of the range.
That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs
Suggested Reads on cooking Skirt Steak:
How to Grill Skirt Steak (via The Spruce)
Grilling Skirt Steak (via Serious Eats)