21 © 2017 2019 WAGYU BEEF Wagyu beef is a distinguished breed renowned across the world for its intense marbling, which yields incredible flavor, tenderness & juiciness. Wagyu (which translates to “Japanese cattle”) beef is produced from Japanese breeds. The name “Kobe” can only be used for beef that has been raised in the Kobe region of Japan; thus, all cattle raised outside of that part of Japan must be called either “Kobe-style” or “Wagyu” beef. Wagyu beef’s marbling is rated using a unique system different from that used for conventional beef, called the BMS. The higher the number, the more marbled the meat. Ask your rep for details on the BMS ratings of currently available cuts. • 100% Grass-fed & Finished • Pasture Raised Free Range • Wagyu Genetics for Superb Marbling & Rich Flavor • No Hormone or Antibiotic Growth Promotants • Raised in New Zealand, Where GMOs are Illegal • “Never Ever” Added Hormones or Antibiotics • Raised in Texas • All Cuts Have a Marble Score of 8+ • Aged a Minimum of 21 Days Prior to Blast Freezing • All Steaks are Hand Cut • 100% Wagyu Genetics AVAILABLE WAGYU BEEF PROGRAMS: NEW ZEALAND GRASS-FED & FINISHED WAGYU First Light wagyu beef is the perfect synthesis of the best beef of both Japan & New Zealand: Japanese wagyu genetics paired with the pure pastures & grass-fed husbandry of New Zealand farmers. Wagyu beef is almost exclusively grain-finished, so this program is a rare delicacy & represents an exciting opportunity for chefs. 100% FULL BLOODED WAGYU BEEF A true “never ever” program, this full-blooded wagyu beef is raised in the USA using the genetics & traditional feeding processes of Japanese Kobe beef to produce a consistent product with intense marbling and a rich, buttery flavor. SKIRT STEAKS, PEELED The classic cut used in Tex-mex fajitas, skirt steaks are economical and also extremely flavorful. Wagyu skirt steaks are more tender and flavorful than their conventional beef counterparts. BUTCHER INFORMATION: Cut from the Plate (aka Belly) primal. Inside & outside skirts available. Outer membrane removed for chefs’ convenience. COOKING/PLATING TIPS: Most chefs marinate skirt steaks prior to cooking and then grill, sear, or broil them. MENU TYPE: Medium Price Point. Skirt steaks are most often used in Latin American applications in the US, but they also appear in Spanish, French, British and Italian cuisines.