American Wagyu Flat Iron Steak vs American Wagyu Skirt Steak

As ranch owners, we have the opportunity to raise some of the finest Wagyu beef in the country. These cattle are valued for their rich, buttery flavor and tenderness, making them a popular choice among steak lovers. We've seen a lot of confusion about flat iron steaks and skirt steaks. But don't you worry, we're here to set the record straight and give you all the information you need to know about these two cuts of beef.

American Wagyu Flat Iron Steak

The flat iron steak, also known as the top blade steak, is taken from the top blade muscle of the beef chuck. This cut is juicy, well-marbled, and has a tender texture that makes it a favorite among steak enthusiasts. American Wagyu flat iron steak is particularly prized for its exceptional marbling, which contributes to its rich, buttery flavor. This cut is best cooked on high heat, either grilled, broiled, or pan-seared, and is ideal for those who prefer a tender and juicy steak.

American Wagyu Skirt Steak

The skirt steak is cut from the diaphragm of the beef and is valued for its bold flavor and chewy texture. This cut is best cooked low and slow, either grilled or slow-braised, to bring out its rich, beefy flavor. American Wagyu skirt steak is particularly well-suited for fajitas, stir-fries, and other dishes that require a hearty and flavorful cut of meat. To maximize tenderness, this cut should be cooked on a lower heat and sliced against the grain.

Flat Iron

Our Full Blood Wagyu Flat Iron

skirt steak

Our American Wagyu Skirt Steak

Difference in Texture, Flavor, and Cost

The most obvious difference between the flat iron and skirt steak is the way it's cut, but there are also differences in texture and flavor. Skirt steak is more tender than flat iron steak, with a natural beefy taste that’s filled with intense marbling. Flat iron steaks will be thicker and have a tighter grain but still boasting a heavily beefy flavor. And while skirt steaks tend to be more affordable than flat iron steaks due to its thinner cut, both types of beef provide incredibly delicious dishes when cooked properly.

Which is Better?

The Choice is Yours In the end, it all comes down to personal preference. Do you want a juicy, tender steak that's packed with rich, buttery flavor? Or do you want a bold, flavorful steak that can stand up to bold flavors and cooking methods? No matter what you choose, you can't go wrong with American Wagyu flat iron steak or American Wagyu skirt steak.

Cross Creek Ranch Meats Used in Recipe