Outside Skirt Steak | Wagyu BMS+6 fat or a combination) at 300–325°F

or a combination) at 300–325°F for 3–4 hours

No Artificial Additives – Keep Frozen

Indulge in the epitome of culinary excellence with our Premium Wagyu Ribeye Steak graded BMS 8-9

It is a precision-cut portion of center-cut tuna loin

Grilling: Sear over high heat to render the fat cap

Outside Skirt Steak | Wagyu BMS+6 fat or a combination) at 300–325°FKnown in the southern hemisphere as "Entraa", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling. This wagyu angus skirt steak is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a