The Belly Cuts That Built Tex-Mex
Skirt steak and flank steak are the foundation of some of the world's most beloved beef dishes. Fajitas, carne asada, London broil, stir-fry. These cuts have long muscle fibers that soak up marinades and develop incredible crust on high heat.
In commodity beef, the challenge with plate and flank cuts is dryness. They are lean, and they cook fast. Overcook by even a minute and they turn tough. Akaushi Wagyu changes the equation. The intramuscular fat that runs between those long fibers acts as insurance. It renders during cooking, keeping the meat juicy even if you push it a touch past medium-rare.
Slice against the grain, slice thin, and these cuts deliver a flavor intensity that rivals anything on the steer.
The skirt steak from an Akaushi is the best fajita meat on earth. That is not an exaggeration. It is a statement backed by every fiber in the cut.
