Wagyu Skirt Steak vs Flank Steak: Which Should You Buy?

Skirt and flank steak look alike in the case: long, flat, dark red, built for a hot pan. They are not the same cut, and with Wagyu the differences matter more, because marbling changes how each one eats. Here is how to tell them apart, how to cook each one, and which to put in your cart.

The short answer

Choose skirt if you want the richest, beefiest bite and plan to slice it thin for tacos, fajitas or a steak plate. Choose flank if you want a wider, more even steak that is easier to slice and a little leaner. Both reward a hot pan, a short cook and a sharp knife.

Skirt steak vs flank steak at a glance

What is skirt steak?

Skirt steak is a thin, ribbon-like cut from the underside of the animal, known for lots of intramuscular fat and a strong beefy flavor. There are two kinds, inside and outside skirt. Outside skirt is the more tender of the two, so it is the one to ask for. Each animal yields only a few skirt steaks, which is part of why the cut can be hard to find.

Wagyu changes the picture. The marbling that makes skirt rich to begin with is amplified, so you get a buttery bite with the deep flavor skirt is known for. Our Australian Wagyu outside skirt steak is the one to buy if you want that combination.

What is flank steak?

Flank steak is a large, flat cut from under the loin. It is beefy but leaner than skirt, with a coarse grain that runs the long way and a moderate chew. Its flat shape cooks evenly and holds a marinade well. Our Australian Wagyu flank steak is an 8 oz cut with a listed marbling score (BMS) of 8-9, which should make it richer than a conventional flank.

How to cook each one

Both cuts are thin, so use high heat and keep the time short. Grilling and pan-searing both work, and both cuts take a marinade well. A brief marinade is enough for thin steaks.

• Skirt: Skirt's tougher fibers loosen at about 130°F, slightly above the usual medium-rare of 125°F.
• Flank: Aim for medium-rare to medium, roughly 125°F to 135°F. Much less and it chews tough, much more and it dries out.

Wagyu is richer than conventional beef, so a lighter hand with marinades works well. Salt, pepper and a squeeze of lime let the beef lead. Cook to temperature with an instant-read thermometer and compare against the USDA safe temperature chart so you know where your doneness sits. Let the steak rest a few minutes before slicing.

Slice against the grain

This matters more than the cooking method. Find the direction the muscle fibers run and cut across them, in thin slices. On flank the grain runs lengthwise, so slice across the width. On skirt the grain runs crosswise, so cut the long strip into shorter pieces first, then slice across the fibers of each piece. Short fibers mean a tender bite.

Which should you buy?

• For tacos and fajitas: skirt. The extra fat and loose grain are what make a fajita taste like one. See our Wagyu skirt steak tacos recipe.
• For a sliced steak plate for a few people: flank. A wider, more even steak is easier to cook and to carve.
• For the richest bite: skirt, outside cut first.
• For a first Wagyu trial at the lowest price: flank, at $35 at the time of writing.
• For a Japanese A5 version: try the Japanese A5 Wagyu inside skirt steak. NEEDS CONFIRMATION: cut weight, texture and cooking guidance for this specific A5 inside skirt, so check the product page before ordering.

Prices and availability change, so confirm on each product page. Prices at the time of writing: outside skirt $50, flank $35, A5 inside skirt $60.

Keep exploring

Browse every cut in our Wagyu by cut collection, or read our Wagyu grades guide for beginners to understand BMS scores and A5 grading before you buy.

FAQ

Can I swap skirt for flank?

Yes, in most recipes. Skirt is thinner and cooks faster, and it is richer. Flank is leaner and a bit more forgiving to slice.

Which is more tender, skirt or flank?

Both are chewy cuts by nature. Skirt has more marbling and so tastes juicier. Slicing against the grain does the most for tenderness in either one.