THE
WEEKLY
DROP
PREMIUM QUALITY
COLD CHAIN DELIVERY
WEEKLY DROP
LIMITED QUANTITY
THE RAREST BRISKET ON THE MARKET AT A UNIQUE PRICE (PLUS A GIFT with your purchase)
Japanese A5 Wagyu Brisket (Burisuke)
Japanese A5 Wagyu Brisket (Burisuke) brings the extraordinary richness of Japanese Wagyu to a cut traditionally known for its deep beef flavor and substantial connective tissue. The Burisuke refers specifically to the deep pectoral muscle, corresponding most closely to the American brisket flat. The exceptional intramuscular fat contributes richness and a luxurious mouthfeel, while the brisket's collagen benefits from patient, low-and-slow cooking. Suitable portions can also be sliced very thinly against the grain for yakiniku, sukiyaki, or shabu-shabu. Approximately 6.5 lbs.
- Origin
- Japan
- Grade
- Japanese A5 Wagyu
- Cut
- Brisket (Burisuke - deep pectoral muscle)
- Weight
- Approximately 6.5 lbs
- Cooking Methods
- Low-and-slow smoking, braising, yakiniku, sukiyaki, or shabu-shabu
Add to cart and get a FREE Black Truffle Salt automatically. Limited-time offer. While supplies last.
Regular price
$199.99
Sale price $179.99
with code at checkout
Common questions
What is Burisuke brisket?
Burisuke (ブリスケ) is the Japanese term for brisket, referring specifically to the deep pectoral muscle. It corresponds most closely to the American brisket flat, but Japanese butchers divide the forequarter differently, so the cut may vary in shape, trimming, muscle composition, and fat distribution compared to an American whole-packer brisket.
Can you smoke Japanese A5 Wagyu brisket?
Yes. The exceptional intramuscular fat contributes richness and a luxurious mouthfeel, while the collagen benefits from patient, low-and-slow cooking. A properly smoked Japanese A5 brisket can deliver remarkable tenderness and flavor. Cook slowly until probe-tender, allowing adequate time for the collagen to soften.
How should I prepare Japanese A5 Wagyu brisket Japanese-style?
For Japanese-style cooking, identify suitable sections and slice the brisket very thinly against the grain. Thinly sliced portions can be enjoyed as yakiniku, sukiyaki, or shabu-shabu, where the richness of Japanese Wagyu takes center stage.
What cooking methods work best for this brisket?
Recommended cooking methods include low-and-slow smoking, braising, yakiniku, sukiyaki, and shabu-shabu. Smoking suits the cut's collagen and deep beef flavor, while thin slicing suits Japanese hot-pot and grill preparations.
How much does the Japanese A5 Wagyu Brisket weigh?
The Japanese A5 Wagyu Brisket (Burisuke) weighs approximately 6.5 lbs.
Is Japanese brisket the same as an American whole-packer brisket?
No. Japanese butchers divide the forequarter differently, and the resulting cuts may vary in shape, trimming, muscle composition, and fat distribution. Your brisket may not resemble the traditional American packer containing both the flat and the point, and different portions may be better suited to smoking, braising, or thin slicing.
Every visit earns Meat Club points
Every purchase count toward your rewards, same as online. Redeem points for checkout credit or product coupons — no separate app required.
SEASON PRICING, NOT A SALE
We don't discount to move
volume
Each week we set aside a batch of one cut that belongs over live fire or for your stove — and price it so more of you can enjoy an amazing cut. It's the same products we sell year-round. Season pricing changes the number, never the cut.
Hand-cut by our master butchers, vacuum-sealed and shipped frozen overnight across the USA. When this week's batch sells out, the drop closes — and a different cut takes its place.
