Wagyu Beef Raw Briskets
Brisket Flats: 6-7lbs/piece, approx 26lbs/box
Grade 3 (Kobe Beef Grades)
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.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is from an Australian-raised breed of cattle descended from Japanese herds. The steers specially raised to increase their 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, wagyu beef briskets are both more flavorful and more tender than those cut from conventional beef.
RECIPES & TIPS
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.