Wagyu | Australia

Jac Wagyu Inside Skirt MB 3+


*Price may vary depending on weight

Jac Wagyu Inside Skirt MB3+ is a flavorful cut from the abdominal area, known for its beefy taste. Jac Wagyu's premium cattle provide a luxurious base, and the MB3+ marbling adds a delightful layer of richness on this cut.

Also known as: Thin Skirt, Fajita Skirt, Beef Skirt Steak.


Jac Wagyu Inside Skirt MB3+ is a flavorful cut from the cow's abdomen, prized for its bold beefiness. While naturally a bit tougher than some premium cuts, a marbling score of MB3 adds a boost of flavor and tenderness. Those streaks of intramuscular fat will melt during cooking, infusing the meat with richness and making it more tender than a traditional inside skirt.

- 100% HGP-Free Wagyu
- Marble score 3+
- No Hormones
- Antibiotic Free
- Australian Grown & Made
- Carbon Neutral
- 100% Nautral
- Certified Humane
- Luxuriously marbled
- Exceptionally tender

Important Notes:
- High Heat, Short Time: Due to the marbling in Wagyu, high-heat methods create a flavorful crust without overcooking the thin inside skirt.
- Aim for Medium-Rare: Inside skirt is best at medium-rare to retain optimal tenderness.

1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the skirt steak for 1-2 minutes per side, or until a deep brown crust forms.

1. Preheat the grill to high heat.
2. Grill skirt steak for 1-2 minutes per side for a nice char over direct heat.

1. Cut skirt steak against the grain into thin strips.
2. Heat a wok or large skillet over high heat.
3. Stir-fry the strips in batches for 1-2 minutes, just until cooked through.

- Thermometer is Best: Use a meat thermometer to ensure perfect doneness. Aim for medium-rare (54-57°C /130-135°F ).
- Slice Against the Grain: This is crucial for skirt steak for maximum tenderness. Cut thin slices across the grain.
- Marinade Option: Inside skirt absorbs marinades beautifully (30 minutes to a few hours).

Rare (48-52°C / 120-125°F): Very soft texture, very red center. May be slightly chewy at this temperature, but delivers intense Wagyu richness.

Medium-Rare (54-57°C / 130-135°F): Highly recommended for Wagyu Inside Skirt. Excellent balance of tenderness, juiciness, and the buttery Wagyu flavor. Center is bright pink and warm.

Medium (60-63°C / 140-145°F): Firmer texture, light pink center. Still flavorful, but some tenderness may be lost.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center. Can be suitable for those who prefer more well-cooked meat, but some toughness is likely with this cut.

Well-Done (Above 68°C / 155°F): Generally not recommended for Wagyu inside skirt, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.