1 Trimmed Brisket
Smoking, Braising & Marinating
Our Wagyu Trimmed Brisket is the meat you have been looking for, assuming you’ve been looking for 10 pounds of marbled Brisket perfection, complete with fat cap and point, to turn into pastrami or corned beef or smoked meat or barbecue or something equally outrageously delicious.
- Each order includes 1 Trimmed Brisket with Point and Fat Cap but no deckle
- Brisket weighs approximately 10 to 12 pounds
- Ships frozen, vacuum sealed, on dry ice
- With Point and Fat Cap, No deckle
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
Become King of the Barbecue, Duchess of the Dutch Oven, or Sultan of the Smoker. The abundant marbling present in our 100% Fullblood Wagyu Full Brisket Flat ensures a meat so tender it will fall apart on your fork, no matter what your preparation of choice.
There’s no doubt, a 100% Fullblood Wagyu Beef Full Brisket Flat is the holy grail of barbecuing. This cut of meat is often smoked for as long as 12 hours, and there is never ending debate on the best techniques – we’ve provided some ideas below to get your started.
Be assured that if you start your barbecuing with a cut as high in quality as our 100% Fullblood Wagyu Full Brisket Flat, your chance of producing a successful and memorable meal is virtually guaranteed. The texture, tenderness and flavor of our brisket is unsurpassed anywhere.
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Thaw your Brisket in the refrigerator for 48 hours. Once thawed, allow meat to reach room temperature for 45 to 60 minutes.
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.
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Incredible steaks, but brisket is my favorite everyday purchase.
Steven, Verified Customer
We ship via UPS & FedEx. 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. Email email@example.com with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- *Free Ground Shipping for orders $100+ after discounts applied *(excludes Hawaii & Alaska)*
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100 (excludes Hawaii & Alaska
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
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.