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Preparing and Trimming Sher Wagyu Skirt Steak
Today a group of Boys from the Aussiepitmasters forum went to support Tony at his BBQs Plus Grand Opening Day. I decided to take a piece of Sher Wagyu Fullblood Skirt Steak, I had to trim the Wagyu Skirt Steak, so thought it would be good to share my method with you.
The Wagyu skirt steak comes vacuum packed and is folded in half
First thing is to remove it from the packing. You can see that it has some fat to trim off but its not too much and not bad fat, more like tasty fat 🙂
The skirt is then opened out to its full length, it was approx 60cm of 24” long.
I then find it easier to cut the Skirt into the portion sizes you require. At this point the most important part is having a very sharp knife to trim off the excess fat and tidy up the edges.
Always try to trim away from you to avoid any accidents and trim with the blade slightly angled upwards, this way you won’t cut into the meat, too much.
Once it was trimmed, this was the end result
We then used the Tatonka Dust Rub and grilled on a Yoder YS640. The grill was at 500F, with Grillgrates and they took approx 2 mins each side for medium rare.
If you are lucky enough to find some Inside Skirt, give it a go, it is amazing.