Skirt steaks have a chewy texture that makes them less popular than the steakhouse cuts. However, this simply makes them more affordable, and they actually offer some of the richest flavor of all steaks. Their loose texture makes them particularly well suited to absorbing marinades.
Inner skirt steaks are the traditional cut used in making fajitas.
These wagyu skirt steaks are inner skirt steaks rather than outer skirt steaks. Most chefs prefer inner skirt steaks because they require much less trimming before cooking. In addition, they have already been peeled (had the outer membrane removed), so they’re ready to cook.
They are from domestic waygu cattle that are descendants from Japanese herds and raised in the United States. Wagyu cattle’s intricately marbled beef (commonly known as Kobe beef, aka American Kobe beef or Kobe-style beef) is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.
Learn more about wagyu beef here →