The outside skirt is the diaphragm muscle — it works hard, which means it develops deep, concentrated beef flavor that most premium cuts simply can't match. In a standard animal, that work creates toughness. In Australian Wagyu, the breed's legendary marbling saturates that same hardworking muscle with fat, resulting in a cut that is simultaneously intensely flavorful and surprisingly tender. This is the cut serious cooks quietly fight over.

Sourced from Halal-certified Australian Wagyu cattle and arriving in weights ranging from 18oz to 41oz, this outside skirt is sold as one full piece — long, thin, and ready to take high heat like nothing else in your kitchen.