The outside skirt is the premium skirt. High-end restaurants and steakhouses use outside skirts because they are much more tender. The Outer Skirt is the Ribeye of the skirts while the Inner Skirt is the sirloin.
Experience a world of exceptionally crafted Wagyu, where no stone is left unturned to deliver a world class eating experience. With a buttery texture and intense flavor derived through first-class genetics, Carrara 640 and Rangers Valley Wagyu are an experience to savor.
Club Wagyu uses only Carrara 640 and Rangers Valley Wagyu (Outside of Japanese Miyazakigyu A5) for many reasons but in general we have found their award-winning quality, consistency and flavor to be superior to those Wagyu raised elsewhere! Both have won Gold Medals competing in the 2019 Wagyu Beef Competition held in Australia!
Here is a review from the executive chef at the landmark restaurant, Gibson’s in downtown Chicago
Jose Sosa, executive chef of Gibson’s Italia in Chicago says a taste test also sold him on adding Carrara 640 to the menu. “The taste and the flavor profile are unique,” says Sosa. Vilarosa and Sosa like the story behind the brand. “It’s something that the captains can talk about at the table, and it’s what gets guests to buy into it,” says Vilarosa.
“Carrara has been our best-selling Wagyu at that price point,” says Vilarosa. “We tried different Wagyu’s and the Carrara 640 has just crushed the other ones in terms of sales response.”
Gibson’s Italia serves a 34-ounce Tomahawk and 14-ounce New York strip. “The sales are great and the feedback from customers is amazing,” says Sosa. “The price on the menu may seem high to consumers, but the experience is worth it.”
Australia has the largest Wagyu herd outside of Japan. It all started back in 1988 when farmers brought in Wagyu cattle and genetics from Japan. Australia has become one of the best in producing exceptional Wagyu and it’s all because of their attention to detail, commitment to the breed, great rainfall, clear springs and abundant grass. In order to achieve the highest-quality meat and exceptional marbling, it takes approximately 2.5 years before the cattle are ready. The first 6 to 10 months of their lives are spent feeding with their mothers and during the next 400 to 500 days they are fed under strict Japanese standards. Also, Australia uses the Japanese grading system and all Wagyu are graded between the 10th and 11th rib which is considered to give the most accurate overall marble score reading.