Japanese A5 Wagyu | Inside Skirt Steak

Kagoshima: Japan's Second-Largest Wagyu Herd. In the Cut That Serious Steak Eaters Know.

This Japanese A5 Wagyu skirt steak is the inside skirt from Kagoshima. Kagoshima Prefecture has Japan's second-largest beef cattle herd and placed first in six of nine categories at the 2022 national Wagyu competition. Raised on the volcanic plains of Kyushu's southernmost prefecture, Kagoshima's Kuroge Washu cattle benefit from a mineral-rich natural environment and a tightly regulated feeding program that produces some of the most consistently marbled wagyu in the country. This 8oz Inside Skirt Steak is graded BMS 11, placing it at the very top of what that award-winning program produces, in a cut long favored by butchers and chefs for its intense, concentrated beef flavor.

JPGA Certified | Full Traceability Guaranteed

Every cut of Kagoshima A5 Wagyu we carry is certified by the Japan Prefectural Gyusho Association (JPGA) and backed by an individual cattle certificate included with your order. The cattle ID number on that certificate traces your beef directly back to the specific animal, farm, and bloodline it came from. This is the same traceability infrastructure that governs Japan's domestic beef market, and it is the most definitive proof available that what you are receiving is genuine, prefecture-verified Kagoshima wagyu.

What BMS 11 Actually Means

Japanese A5 Wagyu is graded on a marbling scale of 1 to 12. A BMS score of 11 places this Inside Skirt Steak at the highest tier commercially available. The intramuscular fat at this level is fine, dense, and evenly distributed throughout the muscle — producing the melt-in-your-mouth texture and layered umami depth that defines authentic A5 wagyu at its absolute peak.

Grade: A5 (Yield Grade A + Quality Grade 5) 

BMS: 11

 Cut: Inside Skirt Steak (Transversus Abdominis) 

Weight:8oz 

Origin: Kagoshima Prefecture, Kyushu, Japan

 Certification: JPGA Certificate included 

Traceability: Individual cattle ID

A5 Wagyu Skirt Steak: Why Kagoshima Inside Skirt at BMS 11 Is Unlike Any Skirt Steak You Have Had

The inside skirt is cut from the transversus abdominis, a working muscle from the plate section that carries long, open grain and a depth of beefy, mineral-forward flavor that the loin cuts simply do not produce. In conventional beef, the skirt steak earns its place through flavor alone — it is a butcher's cut, prized in professional kitchens long before it became widely recognized. In Kagoshima A5 wagyu at BMS 11, that already intense flavor foundation is transformed by fat of extraordinary quality. Kagoshima cattle are known for producing fat with a particularly low melting point, and at this marbling grade that fat threads through the skirt's open grain in a way that amplifies its natural beefiness rather than masking it. The result is a cut with the bold, savory intensity of a working muscle and the silky, aromatic finish of top-tier Japanese wagyu — a combination that makes this one of the most unexpectedly exceptional wagyu experiences available.

Inside skirt vs outside skirt

Most Wagyu skirt steak sold in the US is outside skirt, the thicker of the two plate muscles and the classic fajita cut. Inside skirt is thinner and wider with a more open grain, so it takes a hard sear in about a minute per side and should be sliced thin against the grain. If you want the outside skirt, we carry a Full Blood Australian Wagyu outside skirt steak, linked below.

Production at this grade is tightly controlled. BMS 11 skirt portions from certified Kagoshima A5 programs represent a small fraction of what an already regulated prefectural supply chain produces each year.

Included With Your Order

One 8oz Kagoshima A5 Wagyu Inside Skirt Steak, vacuum-sealed and flash-frozen, with an official JPGA Wagyu Certificate and individual cattle traceability ID.