Jac Wagyu Inside Skirt MB 6-7

Jac Wagyu Inside Skirt MB6-7 is a long, thin cut from the cow's abdomen that packs a serious punch beefy flavof. . However, it requires careful cooking to avoid toughness. That's where the magic of Wagyu comes in. This famed breed's exceptional marbling – those beautiful streaks of intramuscular fat – transforms the inside skirt. With its high marbling score (MB6-7), expect a melt-in-your-mouth tenderness and a richness that takes this flavorful cut to the next level.

- 100% HGP-Free Wagyu
- Marble score 6-7
- No Hormones
- Antibiotic Free
- Australian Grown & Made
- Carbon Neutral
- 100% Nautral
- Certified Humane
- Luxuriously marbled
- Exceptionally tender

Important Notes:
- Quick and Hot: Inside skirt cooks well with high-heat methods for a beautiful sear without overcooking its thin nature.
- Slight Chew: Inside skirt benefits from being cooked to medium-rare to medium for optimal tenderness and still offers a satisfying chew.

Pan-Searing
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the skirt steak for 1-2 minutes per side, or until a good crust develops.
3. Reduce heat to medium and cook for another 1-2 minutes per side, depending on thickness.

Grilling
1. Preheat the grill to high heat.
2. Grill skirt steak for 1-2 minutes per side for a nice sear.
3. Continue to cook to desired doneness over medium heat if needed.

Stir-fry:
1. Cut skirt steak into thin strips against the grain.
2. Heat a wok or large skillet over high heat.
3. Stir-fry the strips in batches for 1-2 minutes, until cooked through but still tender.

Tips:
- Doneness is Key: Because inside skirt is thinner, aim for medium-rare (54-57°C /130-135°F) to medium ( 60-63°C/140-145°F) using a meat thermometer.
- Slice Against the Grain: This is crucial for skirt steak to maximize tenderness. Cut thin slices across the grain.
- Marinade Option: Inside skirt takes well to flavorful marinades (30 minutes to a few hours).

Rare (48-52°C / 120-125°F): Soft texture, very red center. For those who enjoy Wagyu's richness, but be aware this cut might be slightly chewy at this temperature.

Medium-Rare (54-57°C / 130-135°F): Recommended for Wagyu Inside Skirt. Balances tenderness, juiciness, and the buttery Wagyu flavor. Center is bright pink and warm.

Medium (60-63°C / 140-145°F): Firmer texture, light pink center. Still flavorful, but some tenderness may be lost.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center. Can be suitable for those who prefer more well-cooked meat, but some toughness is likely with this cut.

Well-Done (Above 68°C / 155°F): Generally not recommended for Wagyu inside skirt, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.