Australia Fullblood Wagyu Suzuki Thick Skirt MBS9+
Next delivery to :
⚠ We don't deliver to yet.
✔ Pickup available — ready
Australia Fullblood Wagyu Suzuki Thick Skirt MBS9+ $97/kg 1.1-1.4 kg
This is a variable-priced item. You will be charged themaximum weight range and refunded the difference once your order is fulfilled.
From Suzuki Farm's 100% Full-Blood Wagyu program in NSW, this MBS9+ Thick Skirt delivers deep, intense marbling with a bold, iron-rich beef flavour that only this cut can offer. Bred from prized Japanese Wagyu genetics and raised under premium Australian conditions, its long muscle fibres soak up marinades and seasoning while the intramuscular fat bastes every bite from within.
A cut prized by chefs for its intensity and texture — rustic, robust, and unmistakably world-class Wagyu.
Description / Australia Fullblood Wagyu Suzuki Thick Skirt MBS9+
Suzuki Australian Wagyu Thick Skirt — MBS9+
1.1 -1.4kg · Whole Block · Halal Certified
Big on flavour, rich in marbling, and made to impress — Suzuki Australian Wagyu Thick Skirt is a favourite for those who love bold, beefy character. Cut as a whole block and graded MBS 9+, it delivers exceptional juiciness, buttery richness, and a satisfyingly meaty bite.
Perfect for slicing into steaks or cooking whole, this versatile cut develops a beautifully caramelised crust over high heat while staying tender and succulent inside. Ideal for sharing, entertaining, or creating restaurant-quality meals at home.
Australian Wagyu / MBS 9+ / Whole Block • Grill • Pan-sear • BBQ • Slice After Resting
Cooking Guide (Simple + Steakhouse Style)
Best doneness: Medium-rare — enough to render the rich MBS 9+ marbling while keeping the meat tender and juicy.
Grill / BBQ
- Bring the thick skirt to near room temperature (20–30 minutes) and pat dry.
- Preheat the grill to high heat and lightly oil the cooking surface.
- Season simply with sea salt and freshly cracked black pepper.
- Sear over high heat to develop a deep, caramelised crust, then move to medium heat if needed until your preferred doneness is reached.
- Rest for 8–10 minutes before slicing.
Cast-Iron Pan
- Heat a heavy pan until smoking hot.
- Sear each side over high heat for maximum colour and flavour.
- Add butter, garlic, and fresh thyme or rosemary (optional) and baste during the final minute.
- Rest well before carving.
Chef's Tip:
Always slice against the grain into thin strips for the most tender bite. This whole-block cut is also perfect for portioning into individual steaks before cooking or grilling whole and carving to serve.
Serving ideas
- Steak Frites: Slice against the grain and serve with crispy fries, peppercorn sauce, and a fresh garden salad.
- Japanese Style: Thinly sliced over steamed rice with flaky sea salt, fresh wasabi, and grilled vegetables.
- Tex-Mex Feast: Carve into strips for tacos or fajitas with grilled capsicum, onions, avocado, and fresh salsa.
- BBQ Sharing Platter: Serve alongside charred corn, roasted potatoes, seasonal vegetables, and chimichurri for a crowd-pleasing feast.
