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 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.
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
||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.
||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.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||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.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
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.
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.
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.
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.