The skirt steak is sometimes called a Philadelphia Steak. 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 a deep, rich, beefy flavor. You get a 1 pound (450g) portion of the skirt steak, vacuum-packed and ready for cooking.
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 great stir-fry meat. It is the classic cut used in fajitas, tacos, and most Latin-inspired dishes.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself.
| Contents | 1 pack contains 1 steak |
| Weight | Approx. 450g (1lbs.) |
| Serves | Serves 2-4 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 3h |
| 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 |
| Country of Origin | United States |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Marbling Score | USDA Choice chuck is used |
| Cut from | Plate |
| Category | Steaks |
| Packaging | Vacuum packed |
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 4-5% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
| Cattle Breed | The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All-year free-range pasture grazed 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 grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Growth-Hormones | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
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 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.
Translated from Japanese: The meat was as shown in the picture. Rather than being thin, I had the impression that it was surprisingly thick and satisfying to eat. I’m very happy to be able to eat harami, which is difficult to obtain at supermarkets, at home! Of course, the taste is delicious. But I'm glad that it's not greasy because it has a lot of lean meat and it has a moderate amount of fat.
Translated from Japanese: I’m giving 4 ★s because I haven’t tried it yet. But everything has been delicious so far. I’m looking forward to trying it.
Translated from Japanese: It says that it’s trimmed, but when I opened the package, the meat was much bigger than I thought. It’s different from the picture.
Translated from Japanese: At any rate, delicious! It’s soft and has a firm taste. I have completely fallen for it. I will order again.
Translated from Japanese: I marinated it lightly with homemade salty rice malt, grilled it in a skillet and ate it like that. It was soft and really delicious. I think it would suit Japanese dishes, too. Since I started eating beef from HORIZON FARMS, I haven’t been going out for yaki niku anymore. I’m really thankful I can eat high quality, organic meat at home from cows that were raised preciously. Because it conveys the feeling of having received something valuable, it gives you a sense of gratitude when you eat together with your family.
