A large, lean, more affordable cut with great flavor, Kobe briskets are best suited to slow cooking methods. Braised, smoked, poached or corned, they are often thin sliced before serving in sandwiches or with sides.
Because of its large size, the brisket cut is a great choice for feeding a crowd at a party, buffet, or picnic.
Three different cuts of brisket are available: Brisket Flat Cuts: (NAMP# 120A) the deep pectoral muscle from the brisket. Brisket flats are the larger and leaner of the two muscles that make up a whole brisket. Brisket Point Cuts: (NAMP# 120B) the superficial pectoral muscle from the brisket. Brisket points are smaller and fattier than flats and more-triangular shaped. Whole Briskets: (NAMP# 120) A whole brisket (deckle removed), contains both the deep pectoral and superficial pectoral muscles sold still connected. This cut is very large and is often purchased by chefs, butchers, and competitive BBQ teams rather than home cooks.
Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, Kobe beef briskets are both more flavorful and more tender than those cut from conventional beef.
Store Kobe beef raw briskets in your refrigerator until you're ready to use them. Freeze them for extended storage.
Cook Kobe beef briskets as you would conventional beef briskets. They should be slow cooked in order to become tender, with the most popular methods being smoking and braising. They can also be turned into delicious corned Kobe beef.
The brisket is a classic beef barbeque cut, and makes amazing sandwiches when finished with barbeque sauce, jus, or gravy. It can also be served sliced with sides like rice, potatoes and green vegetables.
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