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Wagyu, originally from Japan, is celebrated for its superior marbling, tenderness, and rich, buttery flavor. First introduced to the U.S. in 1975, Wagyu beef now appears on menus at top restaurants worldwide. Historically used in Japan for pulling heavy loads, the breed was valued for its endurance—a trait linked to its unique ability to develop intra-muscular fat, or marbling, which enhances both flavor and tenderness.
A Wagyu inside skirt steak is cut from the transversus abdominis muscle, while outside skirt steak is cut from the diaphragm muscle. Both cuts are lean and fibrous with robust beef flavor. Inside skirt steak is a narrower and thinner cut, with all membrane removed from the meat.
