AMERICAN WAGYU OUTSIDE SKIRT STEAK Wet Steak usually sliced thin and used

usually sliced thin and used for Carne Asada

Cut Profile: The ribeye is an extremely flavorful and tender steak due in part to its excellent fat content

Breed: Wagyu Bulls crossed with Black Angus

or cut into thick steaks cooked medium-rare to medium for maximum tenderness

Cut Profile: Steak Tips are an East Coast specialty

AMERICAN WAGYU OUTSIDE SKIRT STEAK Wet Steak usually sliced thin and usedSource: Idaho Grading: 6 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range) Breed: Wagyu Bulls crossed with Angus Cattle Cut Profile: Not to be mistaken with the tougher 'Inside Skirt', this cut is pulled from the inside of the rib or plate section and is known for its fatty and robust flavor. Often marinated beforehand to minimize toughness, it is the cut of choice for fajitas, ranchera, churrasco,