The Irresistible Allure of Wagyu Outside Skirt Steak

The Irresistible Allure of Wagyu Outside Skirt Steak

Wagyu beef has become synonymous with luxurious, beautifully marbled, richly flavored beef. And of all the coveted cuts of wagyu, the outside skirt steak has emerged as a particularly prized selection. With its robust beefiness tempered by characteristic wagyu fattiness, the outside skirt steak delivers an unparalleled eating experience. When properly prepared, the wagyu outside skirt steak is nothing short of irresistible.

The Anatomy of Wagyu Outside Skirt Steak

The outside skirt steak is a thin, long cut taken from the diaphragm of the cow. It's a muscle that gets plenty of movement, making it leaner and tougher than other wagyu cuts. But that tougher texture melts away with proper cooking, rewarding the intrepid eater. Located right next to the inside skirt steak, the outside skirt steak is sometimes referred to as the outside flap. It's situated below the short plate region. When trimmed of fat and membrane, it has a very distinctive oblong shape that sets it apart from other cuts of beef.

The Rich Tradition of Outside Skirt Steak

While once considered a more budget-friendly cut, the outside skirt steak has risen to prominence and is now highly coveted. Its newfound celebrity status owes much to the rich traditions and food cultures that have long appreciated this flavorful cut. In Mexican cuisine, outside skirt steak is known as arrachera and is often marinated and grilled over an open fire. It's a staple at asadas and backyard barbecues. Korean short rib dishes are also sometimes prepared using outside skirt steak as a budget-friendly alternative to traditional kalbi cuts. These cultures truly understand how to coax the most flavor out of outside skirt steak. Their marinades and cooking methods transform the meat, tenderizing while infusing it with rich tastes. The result is a cut that fully expresses its beefy goodness.

The Wagyu Difference

While outside skirt steak is prized for its flavors, wagyu takes the eating experience to the next level. The generous marbling of wagyu beef imbues each bite with incredible succulence and flavors that burst across your palate. The result is a far more decadent, satiny and tender meat experience than conventional beef. Wagyu cattle are prized for the way their genetics promote exceptionally refined marbling. By crossing traditional Japanese cattle with breeds like Angus, ranchers have created beautifully marbled beef. Traceable to specific ranches in Japan and other countries like Australia, authentic wagyu satisfies tastes like no other steak.

How to Cook Wagyu Outside Skirt Steak

Cooking wagyu outside skirt steak correctly is the key to experiencing this cut at its very best. There are a few recommended methods that allow the meat's signature marbling to shine. Grilling wagyu outside skirt steak over open flames is a popular preparation that recalls the meat's roots. The fire provides a sizzling sear that forms a flavorful crust while imparting a smoky char. Served sliced against the grain in tender strips, it's fantastically beefy and rich. Pan searing in a cast iron skillet is another excellent option. Be sure to let the steaks come to room temperature before cooking. Dry aging them in the fridge for at least 40 minutes beforehand also helps concentrate flavors. To cook, pat them dry and season liberally with salt. Add just enough oil to lightly coat the pan, then sear the steaks for 2-3 minutes per side. Finish by basting the steaks with butter, garlic and herbs.

Serving Suggestions for Wagyu Outside Skirt Steak

This flavorful cut deserves an accompaniment that highlights its taste and textures. Here are some serving suggestions that make the most of wagyu outside skirt steak: Chimichurri sauce - The lively flavors of parsley, garlic, oregano and chili pepper cuts through the rich beef beautifully. Roasted or grilled vegetables - The meat's smoky flavors pair wonderfully with sweet, charred veggies. Think eggplant, peppers, zucchini, onions. Compound butter - A decadent topping of butter seasoned with garlic, rosemary, chili flakes or citrus lifts the steak's flavors. Tacos - Warm tortillas, fresh onion, cilantro and salsa make amazing tacos. Korean-style - Served sliced and topped with kimchi and a fried egg. However you choose to serve it, wagyu outside skirt steak is sure to satisfy even the most discerning beef lovers.

Getting the Best Wagyu Outside Skirt Steak

Not all wagyu outside skirt steaks are created equal. Here are some tips for sourcing and selecting the very best quality: Look for reputable, accredited wagyu producers. Japan has a stringent grading system for its beef. In the US, look for producers verified by the American Wagyu Association. Check the marbling and color. There should be beautiful webbing of fat throughout, not just around the edges. The meat should be a deep red. confirm the source and traceability. The best producers openly share details about their ranching practices and cattle genetics. Consider buying a whole outside skirt steak. Trimming and portioning yourself yields better value and control over thickness. Check packaging and labeling for signs of freshness. Avoid any odors, discoloration or drying around the edges. Taking a little extra care to seek out quality wagyu outside skirt steak is worth the effort. The difference in eating experience from fine marbling, genetics and handling is profound. With such an incredibly flavorful cut, you want the best of the best.

Incomparable Taste, Texture and Satisfaction

For devoted meat eaters, wagyu outside skirt steak is in a class of its own. The cut's history spanning cuisine cultures, its finely grained marbling, robust natural flavors and meaty chew when grilled over open flame make for an unrivaled eating experience. When sliced across the grain and served with perfect pairings, the outside skirt steak delivers beef satisfaction that simply has no equal. Seeking out quality wagyu and cooking it properly allows this cherished cut to shine at its very best.

FAQs

What is wagyu outside skirt steak?

Wagyu outside skirt steak comes from the diaphragm muscle of wagyu cattle. It's located right next to the inside skirt steak below the short plate. When trimmed, it has a signature oblong shape that sets it apart from other cuts of beef.

What is the difference between wagyu and regular beef?

Wagyu cattle have genetics that promote incredibly refined marbling throughout the meat. This gives wagyu beef a much more succulent, tender and richly flavored eating experience compared to conventional beef.

How should you cook wagyu outside skirt steak?

Popular cooking methods include grilling over open flame to get a nice char and sear. Pan searing in a cast iron skillet also works beautifully. Make sure to cook it medium rare at most to prevent overcooking.

What are the best sides to serve with it?

Consider chimichurri sauce, roasted/grilled veggies, compound butter, tacos with fresh garnishes or Korean-style with kimchi and fried egg. Sides that highlight the flavor and texture work best.

Where can I buy quality wagyu outside skirt steak?

Look for reputable wagyu producers accredited by organizations like the American Wagyu Association. Check for extensive marbling, deep red color, and clear sourcing/traceability details. Buying a whole steak can provide better value.