Australian Wagyu Outside Skirt Steak Australian Louis ribs are already the

Louis ribs are already the pitmaster's cut of choice — trimmed tighter than baby backs

The Grand Reserve is built for the host who wants to impress — four different Australian Wagyu cuts

The IQF process ensures that each scallop is frozen separately

and fat so high in oleic acid it begins melting before you even pull it off the heat

Australian Wagyu Outside Skirt Steak Australian Louis ribs are already theThe 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