Mesa Cookout - Fresh Wagyu
1 - Fajita meat
1 - Flank Steak
1 - Flat Iron
2 - Top Sirloin
5 - Hamburger
Wagyu Beef Inside Skirt Steak Inside skirt comes from the flank—it's narrower and thinner than the outside skirt and comes with the membrane removed. Known for its robust flavor profile. Rich flavor with a loose grain and abundant intramuscular fat. Marinate and grill hot for fajitas or use for stir-fry. Perfect for grilling and searing. Texture picks up marinates and seasonings.
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
Sirloin Steak One of the most versatile cuts of beef, Sirloin has the rich flavor profile of a roast with the texture of a Steak. It is cut from the hip area, close to the round primal cut, and works well as a grilled steak, or cubed and used in a stew or soup.