Butchery Techniques: Trimming and Cutting Australian Wagyu Thick Skirt

Welcome to the first episode of Aussie Beef Mate JP Park’s Butchery Series, where he shares practical butchery techniques for Australian Wagyu in Korea. 

In this episode, discover how to properly trim and cut Australian Wagyu thick skirt, from removing the outer fat and silver skin to carefully separating and removing the central sinew for a cleaner, more tender bite. 

Learn about the differences between skin-on and skinless thick skirt, and why skin-on products can help protect the meat and maintain freshness during storage. 

JP Park also demonstrates how cutting direction affects texture, showing the difference between slicing with and against the grain and how to choose the right direction according to your preferred bite.