- Each order includes one roast
- 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.
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.
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