Brisket - 1/2 Flat

$ 75
Brisket - 1/2 Flat - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.
  • Each order includes 2 roasts
  • Average weight of our ½ Brisket Flats is 3 pounds each
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

Our 100% Fullblood Wagyu Brisket is quite simply a legendary piece of meat. Barbecue in the summer or dress it up and braise with red wine if you prefer. Intense marbling makes this roast far more flavorful than any other brisket you are likely to come across.

You really can’t go wrong with any recipe if you start with this beautiful and delicious cut of meat. If you’re feeling adventurous, you can use our 100% Fullblood Wagyu Brisket to make pastrami or corned beef. But its real claim to fame is when it’s used for barbecue, sliced against the grain and eaten alone or as a delicious sandwich. Whatever you choose to do with it, it won’t let you down.

The 1/2 Flat has been fabricated without the point or fat cap. We also offer Full Packer Briskets, which contain the flat, point, and fat cap. They are more suited to all day smoking than the flat alone since they have the quantity of fat necessary to keep the meat moist under long and slow cooking conditions.

Preparation Tips

Thaw your brisket in the refrigerator for 48 hours. Once thawed, allow meat to reach room temperature, about 45-60 minutes before preparing. 

Braise: Salt the brisket. Heat a Dutch oven on the stovetop over Medium High heat. Sear with olive oil until all sides are browned. Add any combination on onions, garlic, vegetables and herbs you desire and let simmer for 3 hours. Remove when fork tender. 

See below for more Recipes and Tips featuring our 100% Fullblood Wagyu ½ Brisket Flat

Order Includes

2 Brisket 1/2 Flat Roasts

Flavor Profile

Flavorful

Best for

Smoking, Braising & Marinating

Product Details

Brisket is a legendary piece of meat. And our Wagyu Half-Flat Brisket (cut without the point or fat cap) is a smaller, less intimidating slab of fantastic than the Full Packer Brisket (which we also sell.)

This particular cut can be used to make pastrami or corned beef. But if you want to make this beauty sing, throw it on the barbecue, slice it against the grain and serve. You can also feel free to braise it with red wine. You can do anything with it. So go and do it.

  • Each order includes 2 roasts
  • Average weight of our ½ Brisket Flats is 3 pounds each
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

Our 100% Fullblood Wagyu Brisket is quite simply a legendary piece of meat. Barbecue in the summer or dress it up and braise with red wine if you prefer. Intense marbling makes this roast far more flavorful than any other brisket you are likely to come across.

You really can’t go wrong with any recipe if you start with this beautiful and delicious cut of meat. If you’re feeling adventurous, you can use our 100% Fullblood Wagyu Brisket to make pastrami or corned beef. But its real claim to fame is when it’s used for barbecue, sliced against the grain and eaten alone or as a delicious sandwich. Whatever you choose to do with it, it won’t let you down.

The 1/2 Flat has been fabricated without the point or fat cap. We also offer Full Packer Briskets, which contain the flat, point, and fat cap. They are more suited to all day smoking than the flat alone since they have the quantity of fat necessary to keep the meat moist under long and slow cooking conditions.

Preparation Tips

Thaw your brisket in the refrigerator for 48 hours. Once thawed, allow meat to reach room temperature, about 45-60 minutes before preparing. 

Braise: Salt the brisket. Heat a Dutch oven on the stovetop over Medium High heat. Sear with olive oil until all sides are browned. Add any combination on onions, garlic, vegetables and herbs you desire and let simmer for 3 hours. Remove when fork tender. 

See below for more Recipes and Tips featuring our 100% Fullblood Wagyu ½ Brisket Flat

Prep Tips

Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed beef to room temperature for 30 minutes or so. 

quote

One of the best briskets I ever had.

Jose V., Verified Customer

Shipping Information

We ship via UPS. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Orders placed after 10am Central will ship the next eligible day, based on shipping preference. Email info@lonemountainwagyu.com with any shipping and delivery questions. Not all areas available for Saturday delivery, please email us to find out if your address is available for Saturday arrival.

  • FREE shipping for orders over $199 after discounts applied
  • Standard shipping: $25 for orders under $199
  • 2-Day shipping: $75
  • Overnight shipping: $95
See full delivery schedule

Handling & Thawing

Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.