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 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.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
||1 pack contains 1 steak
||Approx. 450g (1lbs.)
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 12h
In ice-water: approx. <1h
||Cast-Iron Skillet, Grill or Fry-pan
||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
||30 days wet-aged
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
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.
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
Morgan Ranch - Read more about the ranch
||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
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 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.