Japanese Wagyu inside skirt Kagoshima A5+ BMS12
JAPANESE WAGYU INSIDE SKIRT KAGOSHIMA A5+ BMS 12
The inside skirt from Japanese Wagyu in Kagoshima is a cut full of character. It has a coarser texture, bold flavour, and a naturally firm bite, but thanks to the extremely high marbling, it nearly melts on your tongue. With an A5+ classification and a BMS of 12, this meat belongs to the absolute top tier. The fat runs deep into the smallest muscle fibers, giving it a creamy tenderness you wouldn't normally expect from this cut.
WHAT IS AN INSIDE SKIRT?
The inside skirt is cut from the inside of the diaphragm. It’s a long, flat muscle with a coarse grain and firm texture, but it’s packed with flavour. Typically, this cut calls for longer cooking times or marinating — but with Wagyu, that story changes completely. Thanks to the high marbling, it can be quickly grilled or seared and then thinly sliced against the grain. This keeps the meat tender and brings out its rich flavour. It shines especially on the grill or as part of a simple yet well-executed dish.
JAPANESE BLACK KAGOSHIMA A5+ BMS 12
This inside skirt comes from Japanese Black Wagyu cattle raised in the Kagoshima region of southern Japan. The animals are raised with care, calm, and a balanced diet, without hormones or unnecessary additives. Only cattle that score exceptionally on marbling, texture, colour, and flavour receive the A5 grade. With a BMS of 12, you’re at the top of that scale. The result is meat with intense marbling that’s never overwhelming. The unique balance of bite and tenderness makes this a truly standout piece of Wagyu.
ORDER JAPANESE WAGYU INSIDE SKIRT ONLINE?
You can easily order this inside skirt from The Butchery. Each piece is hand-cut, vacuum-packed, and quick-frozen to preserve quality during delivery. Order before 11:00 AM and your order will be delivered the same evening in the Netherlands and Belgium. Prefer a different time? Simply choose the moment that works best for you. Let it thaw gently, fire up the grill or pan — and let the meat do the rest.
Preparing a Wagyu Steak
- Plan ahead: Defrost the meat a day in advance (or in cold water for one hour) and take it out of the refrigerator 2 hours before cooking to bring it to room temperature.
- Preheat: Heat the pan to maximum temperature without oil or fat. Wagyu contains enough fat to achieve a beautiful crust on its own.
- Season: Season the steak halfway through cooking or afterward with salt. Adding pepper or other spices is not recommended.
- Sear: Cook the steak on the first side according to the chart below. You can flip it earlier if you prefer a lighter crust.
- Measure: Check the core temperature. Use the temperatures from the chart. Wagyu is best enjoyed medium rare at 53-55°C.
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking. Wagyu can be slightly more cooked and still be delightful.
Thickness of the Wagyu Steak
2 cm thick Wagyu steak:
- Rare 50-52°C: 2 minutes per side
- Medium rare 53-55°C: 2.5 minutes per side
- Medium 56-58°C: 3 minutes per side
3 cm thick Wagyu steak:
- Rare 50-52°C: 3 minutes per side
- Medium rare 53-55°C: 3.5 minutes per side
- Medium 56-58°C: 4 minutes per side
4 cm thick Wagyu steak:
- Rare 50-52°C: 4 minutes per side
- Medium rare 53-55°C: 5 minutes per side
- Medium 56-58°C: 6 minutes per side
5 cm thick Wagyu steak:
- Rare 50-52°C: 5 minutes per side
- Medium rare 53-55°C: 6 minutes per side
- Medium 56-58°C: 7 minutes per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 786 |
| Energie (kcal) | 188 |
| Vet (g) | 12.2 |
| Verzadigd vet (g) | 4.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.5 |
| Zout (g) | 0.08 |
Japanese Wagyu inside skirt Kagoshima A5+ BMS12
Inside skirt steak from Japanese Wagyu beef from Kagoshima.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Inside skirt steak from Japanese Wagyu beef from Kagoshima.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
JAPANESE WAGYU INSIDE SKIRT KAGOSHIMA A5+ BMS 12
The inside skirt from Japanese Wagyu in Kagoshima is a cut full of character. It has a coarser texture, bold flavour, and a naturally firm bite, but thanks to the extremely high marbling, it nearly melts on your tongue. With an A5+ classification and a BMS of 12, this meat belongs to the absolute top tier. The fat runs deep into the smallest muscle fibers, giving it a creamy tenderness you wouldn't normally expect from this cut.
WHAT IS AN INSIDE SKIRT?
The inside skirt is cut from the inside of the diaphragm. It’s a long, flat muscle with a coarse grain and firm texture, but it’s packed with flavour. Typically, this cut calls for longer cooking times or marinating — but with Wagyu, that story changes completely. Thanks to the high marbling, it can be quickly grilled or seared and then thinly sliced against the grain. This keeps the meat tender and brings out its rich flavour. It shines especially on the grill or as part of a simple yet well-executed dish.
JAPANESE BLACK KAGOSHIMA A5+ BMS 12
This inside skirt comes from Japanese Black Wagyu cattle raised in the Kagoshima region of southern Japan. The animals are raised with care, calm, and a balanced diet, without hormones or unnecessary additives. Only cattle that score exceptionally on marbling, texture, colour, and flavour receive the A5 grade. With a BMS of 12, you’re at the top of that scale. The result is meat with intense marbling that’s never overwhelming. The unique balance of bite and tenderness makes this a truly standout piece of Wagyu.
ORDER JAPANESE WAGYU INSIDE SKIRT ONLINE?
You can easily order this inside skirt from The Butchery. Each piece is hand-cut, vacuum-packed, and quick-frozen to preserve quality during delivery. Order before 11:00 AM and your order will be delivered the same evening in the Netherlands and Belgium. Prefer a different time? Simply choose the moment that works best for you. Let it thaw gently, fire up the grill or pan — and let the meat do the rest.
Preparing a Wagyu Steak
- Plan ahead: Defrost the meat a day in advance (or in cold water for one hour) and take it out of the refrigerator 2 hours before cooking to bring it to room temperature.
- Preheat: Heat the pan to maximum temperature without oil or fat. Wagyu contains enough fat to achieve a beautiful crust on its own.
- Season: Season the steak halfway through cooking or afterward with salt. Adding pepper or other spices is not recommended.
- Sear: Cook the steak on the first side according to the chart below. You can flip it earlier if you prefer a lighter crust.
- Measure: Check the core temperature. Use the temperatures from the chart. Wagyu is best enjoyed medium rare at 53-55°C.
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking. Wagyu can be slightly more cooked and still be delightful.
Thickness of the Wagyu Steak
2 cm thick Wagyu steak:
- Rare 50-52°C: 2 minutes per side
- Medium rare 53-55°C: 2.5 minutes per side
- Medium 56-58°C: 3 minutes per side
3 cm thick Wagyu steak:
- Rare 50-52°C: 3 minutes per side
- Medium rare 53-55°C: 3.5 minutes per side
- Medium 56-58°C: 4 minutes per side
4 cm thick Wagyu steak:
- Rare 50-52°C: 4 minutes per side
- Medium rare 53-55°C: 5 minutes per side
- Medium 56-58°C: 6 minutes per side
5 cm thick Wagyu steak:
- Rare 50-52°C: 5 minutes per side
- Medium rare 53-55°C: 6 minutes per side
- Medium 56-58°C: 7 minutes per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 786 |
| Energie (kcal) | 188 |
| Vet (g) | 12.2 |
| Verzadigd vet (g) | 4.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.5 |
| Zout (g) | 0.08 |
