Australia Fullblood Wagyu Suzuki Inside Skirt MBS9+
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Australia Fullblood Wagyu Suzuki Inside Skirt MBS9+ $83/KG ~1.4-1.6KG
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+ Inside 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 Inside Skirt MBS9+
Suzuki Australian Wagyu Inside Skirt — MBS9+
1.4 -1.6kg · Whole Block · Halal Certified
Meet the elevated classic: Suzuki Australian Wagyu Inside Skirt MBS9+ — A rustic, deeply flavoured cut carrying Full-Blood Wagyu marbling through every long muscle fibre. Raised under Suzuki Farm's meticulous breeding program in NSW, it delivers bold, iron-rich beef depth with a caramelised crust and tender, juicy bite in every slice.
Full-Blood Wagyu by Suzuki Farm / Premium Grill • Pan-sear • BBQ (high marbling, luxury finish)
Cooking Guide (Simple + Restaurant-Style)
Prep Note
Cut into 4 large blocks and cook as individual steaks, or cook the whole piece low & slow on the smoker.
Method 1: Hot & Fast Sear (Block Steaks)
1. Temper Properly
Bring to room temperature (20–30 minutes). Pat completely dry.
2. Season Lightly
Season with sea salt before cooking. Add cracked pepper after searing to prevent burning.
3. Sear Hard
Use a very hot cast iron pan or BBQ.
Cook 3–4 minutes per side to develop a deep, caramelised crust (adjust for block thickness).
4. Control the Finish
Lower heat if needed to avoid overcooking the outer edges before the centre is ready.
Target internal temperature:
- 50–52°C for medium rare (ideal for MBS9+)
5. Rest & Slice
Rest 5–8 minutes before slicing. Always slice against the grain to maximise tenderness.
Serving ideas (premium fine dining)
- Classic steakhouse: pomme purée + grilled asparagus + red wine jus
- Modern minimal: flaky salt + roasted shallots + charred broccolini
- Japanese-inspired: sliced sirloin + wasabi + light soy drizzle
- Luxury finish: truffle butter + crispy potatoes + baby spinach salad
- BBQ share style: thick slices + chimichurri + grilled seasonal vegetables
