Inside Skirt Wagyu F1 BMS 6/7 Australia (kg)
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Skirt steak (inside skirt) is taken from the diaphragm of the ox, near the ribs. It's a hard-working muscle with a pronounced grain texture and a deep, mineral flavour that sets it apart from any hindquarter cut. In Australian F1 Wagyu BMS 6/7, the intramuscular marbling adds juiciness to a cut that is already flavourful on its own.
Why skirt steak requires technique
Skirt steak has long, pronounced fibres. To maintain tenderness, it's crucial to: cook quickly at high temperatures (no more than 2–3 minutes per side) and always slice at a 45º angle against the grain. Overcooked or sliced with the grain, it loses all its tenderness.
Benefits
- Mineral and intense flavour — distinct from any hindquarter or loin cut
- BMS 6/7 marbling that adds juiciness to an already flavourful cut
- Pronounced grain texture — a distinct gastronomic experience
- Quick cooking — ready in less than 6 minutes in the pan
- A cut with a significant presence in Argentinian barbecue
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Maximum 2-3 minutes per side. Rest for 2 minutes.
- Recommended Method
- Very hot pan or grill (220–250ºC). Slice at a 45º angle against the grain — mandatory.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
