Suzuki Full Blood Wagyu Thick Skirt Yakiniku Slice MBS9+ 200g
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Suzuki Full Blood Wagyu Thick Skirt Yakiniku Slice MBS9+ 200g
Expertly sliced from the Suzuki Full Blood Wagyu Thick Skirt, these MBS 9+ Yakiniku Slices are celebrated for their bold, beefy flavour and generous marbling. With a slightly thicker texture than traditional yakiniku cuts, they deliver a satisfying bite while the rich Wagyu fat melts beautifully over high heat, creating an exceptionally juicy and flavourful eating experience.
Perfect for Japanese-style yakiniku, tabletop BBQ, or a quick hotplate sear, these thin slices cook in seconds and are best enjoyed with a light sprinkle of sea salt or your favourite yakiniku dipping sauce, allowing the outstanding richness of full-blood Wagyu to take centre stage.
Description / Suzuki Full Blood Wagyu Thick Skirt Yakiniku Slice MBS9+ 200g
Suzuki Full Blood Wagyu Thick Skirt Yakiniku Slice MBS9+
Bold in flavour, beautifully marbled, and full of character — Suzuki Full Blood Wagyu Thick Skirt MBS 9+ is a premium cut loved by Wagyu enthusiasts who appreciate deep beef flavour and a rich, satisfying texture.
Known for its robust character and exceptional juiciness, this cut showcases the perfect balance of fine MBS 9+ marbling and a naturally meaty bite. As the Wagyu fat renders during cooking, it creates a beautifully rich flavour profile with a tender, succulent finish.
Ideal for Japanese-style yakiniku, grilling, BBQ, or high-heat pan searing, the Thick Skirt develops a delicious caramelised crust while maintaining its signature juiciness and depth of flavour. A versatile premium cut perfect for sharing, entertaining, or creating a restaurant-quality Wagyu experience at home.
Australian Full-Blood Wagyu / MBS 9+ / Premium Skirt Cut • Yakiniku • Grill • Pan-sear • BBQ • Slice Against the Grain
Cooking Guide (Simple + Steakhouse Style)
Best doneness: Medium-rare to medium — allowing the MBS 9+ marbling to fully render while maintaining the Thick Skirt’s signature juiciness, tenderness, and bold Wagyu flavour.
Grill / BBQ
- Bring the steak 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 to highlight the natural Wagyu flavour.
- Sear over high heat to create a deep, caramelised crust, then reduce the heat and finish until your preferred doneness.
- Rest for 5–8 minutes before slicing.
Cast-Iron Pan
- Heat a heavy pan until smoking hot.
- Sear both sides over high heat to develop rich colour and lock in flavour.
- Add butter, garlic, and fresh herbs (optional) during the final stage and baste for extra richness.
- Rest before slicing.
Chef's Tip:
Always slice against the grain for the most tender bite. Thick Skirt is prized for its intense beef flavour and satisfying texture — cook it hot and fast to achieve a beautifully caramelised exterior while keeping the inside juicy and full of Wagyu richness.
Serving ideas
- Traditional Yakiniku: Serve fresh off the grill with steamed rice, yakiniku dipping sauce, kimchi, and seasonal vegetables.
- Japanese BBQ Feast: Wrap the grilled slices in lettuce or shiso leaves with garlic, spring onion, and a touch of miso or ponzu.
- Rice Bowl: Layer over hot steamed rice with a soft-boiled egg, sesame seeds, spring onions, and a drizzle of yakiniku sauce.
