Wagyu cut guide
Wagyu Skirt Steak
Skirt steak packs some of the biggest beef flavour of any cut. Suzuki Full Blood Wagyu skirt adds rich MBS 9+ marbling.
Inside vs thick skirt
Both come from the plate area. Inside skirt is thinner with a looser grain and an intense, beefy flavour. Thick skirt (sometimes sold as hanger-style) is meatier with a satisfying, tender chew. Both cook quickly and love a marinade.
How to cook skirt steak
Cook over the hottest heat you have for 1–2 minutes per side, to medium-rare. Rest briefly, then slice thinly across the grain — this is the key to tenderness with skirt.
Skirt for yakiniku
Our Suzuki skirt yakiniku slices are pre-cut for the tabletop grill: a few seconds per side, then straight into the sauce.
Buy Wagyu skirt steak
Delivered chilled across Sydney. Free delivery on orders over $150.
Suzuki Full Blood Wagyu Inside Skirt Steak MBS9+ 300g
From $34.00
Suzuki Full Blood Wagyu Thick Skirt Steak MBS9+ 300g
From $37.00
Suzuki Full Blood Wagyu Inside Skirt Yakiniku Slice MBS9+ 200g
From $25.00
Suzuki Full Blood Wagyu Thick Skirt Yakiniku Slice MBS9+ 200g
From $27.50
Australia Fullblood Wagyu Suzuki Inside Skirt MBS9+
From $132.80
Australia Fullblood Wagyu Suzuki Thick Skirt MBS9+
From $135.80Cooking Wagyu: the basics
Use high heat
A very hot pan or grill renders the marbling and builds a crust. Wagyu fat means you need little or no oil.
Rest, then slice against the grain
Rest steaks for about half their cooking time, then slice across the grain for tenderness.
Use a thermometer
Rare 50–52°C, medium-rare 54–57°C, medium 60–63°C (core temperature before resting).
Explore more cuts
Compare every Wagyu cut we stock, from premium steaks to slow-cook favourites.