Morgan Ranch Beef Skirt Steak (450g)



The skirt steak is sometimes called a Philadelphia Steak. In the US the skirt steak comes from the plate primal. In the UK and Commonwealth countries, it comes from the flank. Not to be mistaken with the flank steak!

The skirt steak is one of the many underrated steaks. It has a lot of marbling and boasts deep, rich, beefy flavor. You can marinate it before grilling although the Morgan Ranch skirt steak is already amazing and tender on its own and therefore can be enjoyed with just sprinkles of sea salt and pepper.

In Japan, this cut known as "harami" and is often found in yakiniku restaurants. This skirt steak is best seared or grilled and makes a great stir-fry meat. It is the classic cut used in fajitas, tacos, and most Latin-inspired dishes.




Contents 1 pack contains 1 steak
Weight Approx. 450g (1lbs.)
Serves Serves 2-4


Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 12h
In ice-water: approx. <1h
Cooking Method cast-iron skillet, grill or fry-pan
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.



Also known as Beef Plate, Boneless Diaphragm, Fajita Meat, Fajita Steak, Inside Skirt Steak, Outside Skirt Steak, Philadelphia, Harami
Ingredients Beef
Aged 30 days wet-aged
Cut from Plate
Category Steaks
Packaging Vacuum packed


The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.

Morgan Ranch Collage



1. No factory farming! Humanely raised and treated with respect.

2. No growth hormones, antibiotics or steroids used - ever!

3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.

4. One farm, one family, one importer - traceability from farm to fork.

5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.

8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.

9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.

10. Amazingly flavorful, tender and juicy.


At A Glance

Cattle Breed Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.

View breeding certificate from the American Wagyu association.
Farm/Ranch Morgan Ranch
Region Nebraska, USA
Breeding All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
Raised by Dan Morgan and family
Farming Experience Since 1934, Certified American Wagyu since 1992
Feeding Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
Traceability 100% fully traceable from farm to fork
Hormones Never
Steroids Never
Antibiotics Never
Animal By-Products Feeding Never

Imported by Horizon Farms, Inc., Japan
Imported from Morgan Ranch Inc., USA


Instructions & Cooking Tips

 skirt steak raw

Completely defrost the whole pack in the fridge. Shortly before cooking open the pack and unfold the steak. Place it on the countertop and let it breathe for a few minutes. 


skirt steak cut

For the Morgan Ranch skirt steak, we recommend the cast-iron skillet, fry pan or a Japanese-style yakiniku grill. If you have a grill that is big enough and want to grill the whole skirt steak as is then yes - the charcoal or gas grill is the perfect tool.

The easiest cooking method is to cut the skirt steak into strips. 

For cooking in the fry-pan or the iron skillet, we highly recommend good quality butter (no added salt and preservatives) 

Slow cook and turn often. Let it sizzle. Be careful, due to the small size the steak will cook very fast. The skirt steak is best served, rare to medium rare. Season while cooking with good quality salt and pepper.

For additional flavor add a half cut garlic knob and some fresh thyme.



For a simple fajita recipe cut bell pepper and onion into strips. Stir-fry and steam with a bit of water and olive oil.


Skirt steak Fajita

For better results cover the pan with a lid while the veggies are cooking, this keeps the moisture locked in. 

Once soft to the touch add the previously cooked skirt steak strips and stir while cooking. Leave on for a couple of minutes while the juices and flavors settle in.


skirt steak fajita


Serve while hot. The Morgan Ranch skirt steak is so good there is no need for tortillas. 

The skirt steak is suitable for Japanese yakiniku. Simply slice into yakiniku portions after defrosting. Marinade or sprinkle with salt before cooking on a Japanese yakiniku grill. In Japan, this cut is known as harami. 

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