A large, lean, more affordable cut with great flavor, wagyu 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 typically 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.
