Source: Idaho
Grading: 6 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range)
Breed: Wagyu Bulls crossed with Angus Cattle
Cut Profile: Not to be mistaken with the tougher 'Inside Skirt', this cut is pulled from the inside of the rib or plate section and is known for its fatty and robust flavor. Often marinated beforehand to minimize toughness, it is the cut of choice for fajitas, ranchera, churrasco, and many stir fry dishes. SRF beef features a buttery texture, complex flavors, subtle sweetness, and a lingering finish.
Weight: American Wagyu Outside Skirt Steak cuts weigh approximately 16 oz.
