We source USDA Prime for all of our beef cuts.

  • Natural Black Angus Outside Skirt Steak, Vacuum Pack (8oz) - Nordic Catch
  • Natural Black Angus Outside Skirt Steak, Vacuum Pack (8oz) - Nordic Catch
  • Natural Black Angus Outside Skirt Steak, Vacuum Pack (8oz) - Nordic Catch
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Nordic Catch

USDA Prime Black Angus Outside Skirt Steak (8oz)

USDA Prime Black Angus Outside Skirt Steak (8oz)

Deeply beefy, richly marbled, and built for high heat. Our USDA Prime Black Angus Outside Skirt Steak has the loose grain and bold flavor that make skirt steak a favorite for grilling, cast-iron searing, carne asada, fajitas, and steak tacos.
$32.00
$32.00
$4.00 oz
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  • USDA Prime center cuts, the highest graded beef in the USA
  • Certified Humane® cattle, raised in the mid-west
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Full product description

Why Outside Skirt Steak?

Skirt steak is all about flavor.

Cut from the plate section, outside skirt has a pronounced grain and naturally beef-forward character that stands apart from more delicate steak cuts. Its open texture also makes it particularly good at absorbing marinades.

Cook it quickly over high heat, let it rest, then slice thinly against the grain for the best texture.

Now USDA Prime

This isn't commodity skirt steak.

Our outside skirt is now sourced from USDA Prime Black Angus beef, bringing the same Prime-grade sourcing used across our premium steak program to one of the most flavorful cuts on the animal.

Prime matters here not because skirt steak is trying to become a ribeye or filet, but because better marbling complements what this cut already does exceptionally well: deliver rich, concentrated beef flavor.

Flavor & Texture

Expect a very different eating experience from filet mignon or New York strip.

Flavor: Deep, savory and intensely beef-forward
Texture: Loose-grained with a substantial bite
Marbling: Richer than typical skirt steak
Best Finish: Medium-rare to medium
Best Sliced: Thinly against the grain

For customers who choose steak primarily for flavor, skirt steak is one of the most rewarding cuts.

Made for High Heat

Outside skirt cooks fast.

Its relatively thin profile makes it ideal for a ripping-hot grill, cast-iron skillet, plancha, or flat-top. A strong sear develops quickly without requiring the longer cooking time of a thick steak.

That makes it especially good for:

  • Carne asada
  • Steak tacos
  • Fajitas
  • Korean-style grilled beef
  • Steak salads
  • Rice bowls
  • Simply grilled steak with chimichurri

Marinade or Keep It Simple?

Both work.

The open grain of skirt steak readily takes on marinades, making citrus, garlic, soy, chile, herbs, and vinegar natural pairings.

But USDA Prime skirt has enough flavor to stand on its own. For a simpler steak preparation, season with salt, cook over very high heat, rest, and slice against the grain.

How to Cook Outside Skirt Steak

Bring the steak toward room temperature and pat the surface dry before cooking.

Season or marinate as desired, then cook over very high heat until a deep sear develops. Because skirt steak is relatively thin, it cooks quickly and can become firm if taken too far.

Rest for approximately 5 minutes before slicing.

Most importantly, identify the direction of the muscle fibers and slice across them, not with them. That one step makes a major difference in tenderness.

Product Details

Product: Black Angus Outside Skirt Steak
Grade: USDA Prime
Cut: Outside Skirt
Portion Size: 8oz
Cattle: Black Angus
Diet: Grass-grazed, vegetarian diet and grain-finished
Animal Care: Certified Humane®
Antibiotics: None
Added Hormones: None
Packaging: Vacuum packed

Why Skirt Steak Instead of Ribeye or Filet?

It comes down to what you want from the steak.

Filet mignon is about tenderness.
Ribeye is about marbling and richness.
New York strip balances structure and traditional steak flavor.
Outside skirt is about bold beef flavor and high-heat cooking.

It's less formal than a traditional steakhouse cut, but arguably one of the most flavorful pieces of beef in the case.

Portion per pack

8oz outside skirt steak.
Thick, single size portion, ready for the grill!

Certification

Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.

Grading

USDA Prime - the top 2% of graded beef in the USA.

Cooking tips

Marinate to Enhance: Skirt steak’s open grain structure makes it highly receptive to marinades. Use acidic components (e.g., citrus, vinegar, or yogurt) to help tenderize and amplify flavor. Limit to 2–12 hours depending on marinade intensity.

🔥 Cooking Techniques
High-Heat, Fast-Cook
Ideal Methods: Grill, cast-iron sear, broil, or flat-top.

Target Doneness: Medium-rare to medium (125°F–135°F internal temp) is optimal. Overcooking leads to toughness.

Rest After Cooking: Let rest 5–7 minutes to retain juices.

FAQ's

Is this skirt steak USDA Prime?

Yes. This outside skirt steak is now sourced from USDA Prime Black Angus beef, the same USDA grade used for our other premium steak cuts.

What is outside skirt steak?

Outside skirt is a long, relatively thin cut from the plate section of the animal. It's known for pronounced grain, rich beef flavor, and excellent performance over very high heat.

What is the difference between outside skirt and inside skirt?

They're two different muscles sold under the broader "skirt steak" name. Outside skirt is especially prized for its beefy flavor and texture and is a popular choice for grilling and steakhouse-style preparations.

Does skirt steak need to be marinated?

No. A marinade works very well because skirt steak's open grain absorbs flavor easily, but USDA Prime outside skirt can also be kept simple with salt and high heat.

What is the best way to cook skirt steak?

Grill or sear it over very high heat for a short amount of time. Skirt steak is best served medium-rare to medium and should be rested before slicing.

Why do I need to slice skirt steak against the grain?

Skirt steak has long, visible muscle fibers. Cutting across those fibers shortens them and creates a noticeably more tender bite.

Is skirt steak good for carne asada?

Yes. Outside skirt is one of the classic cuts for carne asada because of its bold beef flavor, ability to absorb marinades, and quick cooking time.

How large is each portion?

Each package contains one approximately 8oz outside skirt steak.

View full details

Premium Steaks

FAQ - USDA Prime Beef

What does USDA Prime mean?

USDA Prime is the highest grade of beef in the United States, based on marbling, tenderness, and overall quality. Only a small percentage of beef qualifies for this grade.

Is USDA Prime better than Choice or Select?

Yes. USDA Prime has significantly more marbling than Choice or Select, resulting in better flavor, tenderness, and juiciness.

Is all USDA Prime beef the same?

No. While all Prime beef meets minimum standards, quality can still vary based on sourcing, feeding, and handling. Well-sourced Prime beef will have better consistency and flavor.

What’s the difference between grass-fed and grain-finished beef?

Grass-fed beef develops deeper, more complex flavor, while grain finishing helps increase marbling and tenderness. A balanced approach delivers both flavor and texture.

How should I cook USDA Prime steak?

High heat methods work best:

  • pan-searing
  • grilling
  • broiling

Allow the steak to rest after cooking for best results.

What temperature should I cook ribeye to?

For optimal flavor and texture:

  • Medium-rare: 130–135°F
  • Medium: 135–145°F

Avoid overcooking to preserve tenderness.

Can I freeze USDA Prime beef?

Yes. Vacuum-sealed beef freezes well and maintains quality when thawed properly in the refrigerator.

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