Australian Wagyu Skirt Steak
Australian Wagyu Skirt Steak
The History
Skirt steak has long been prized as a butcher’s cut. Taken from the diaphragm beneath the ribs, its long, thin shape made it a grilling favourite. In Latin America it became the star of carne asada and fajitas; in Argentina, a parrilla staple served with chimichurri and shared at family tables.
Today, Australian Wagyu breathes new life into this classic cut. Raised from the prized Japanese Kuroge Washu bloodline in Australia’s unique climate, it blends legendary genetics with expert farming.The result? Skirt steak with exceptional marbling, tenderness, and depth of flavour — the perfect introduction to Wagyu.
The Butcher Shoppe Way
At The Butcher Shoppe, we love Australian Wagyu skirt steak because it delivers the full Wagyu experience at an approachable price. Not everyone begins with a ribeye or striploin — skirt steak is the perfect entry point. It’s affordable, versatile, and made for the grill. The marbling in Australian Wagyu sets this cut apart, adding a level of richness that elevates a classic grilling steak into something unforgettable. It’s the kind of cut that turns weeknight cooking into a treat and a backyard barbecue into an occasion.
Recipe Ideas
- Grill whole, slice thin, and serve with chimichurri for a true parrilla-style experience.
- Marinate in lime, garlic, and cumin, then serve sizzling for classic fajitas.
- Toss slices into a fresh salad with roasted peppers and onions.
- Top with garlic butter and serve alongside roasted potatoes for an easy weeknight steak dinner.
