{"product_id":"a5-japanese-wagyu-brisket","title":"Japanese A5 Wagyu Brisket (Burisuke)","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eIn Texas, brisket meets smoke. In Japan, it meets the knife.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrisket is one of the most celebrated cuts in American barbecue, traditionally smoked low and slow for hours. But Japanese butchers approach this same region of the animal differently, often separating individual muscles and slicing them thin for preparations like yakiniku, sukiyaki, and shabu-shabu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJapanese A5 Wagyu Brisket\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e brings the extraordinary richness of Japanese Wagyu to a cut traditionally known for its deep beef flavor and substantial connective tissue. Note this is the Burisuke (ブリスケ) which refers specifically to the deep pectoral muscle, corresponding most closely to the American brisket flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSmoke It or Slice It? Both.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDespite what some might assume, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eyou can absolutely smoke an A5 Wagyu brisket\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and the results can be extraordinary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe exceptional intramuscular fat contributes richness and a luxurious mouthfeel, while the brisket's collagen still benefits from the patient, low-and-slow cooking that defines Texas barbecue. A properly smoked Japanese A5 brisket can deliver remarkable tenderness and flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut there's another way to experience it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJapanese butchery emphasizes precision and an understanding of individual muscles. Thinly sliced against the grain, suitable portions of this brisket can be enjoyed as yakiniku, sukiyaki, or shabu-shabu, where the richness of Japanese Wagyu takes center stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNeither approach is necessarily better. They're simply different traditions working with the same remarkable beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eProduct Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese A5 Wagyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCut:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Brisket\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWeight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 6.5 lbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCooking Methods:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Low-and-slow smoking, braising, yakiniku, sukiyaki, or shabu-shabu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePreparation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e For Japanese-style cooking, identify suitable sections and slice very thinly against the grain. For smoking, cook slowly until probe-tender, allowing adequate time for collagen to soften.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eA Note on Japanese Butchery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJapanese brisket isn't necessarily the same as an American whole-packer brisket.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJapanese 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 point.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese differences also influence how the meat should be prepared. Depending on the specific portion, some sections may be better suited to smoking or braising, while others can be enjoyed thinly sliced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSame tradition of exceptional beef. Two very different approaches to enjoying it.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":67760479174755,"sku":null,"price":199.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/A5JapaneseWagyuBrisket_1.png?v=1792601646","url":"https:\/\/meatnbone.com\/products\/a5-japanese-wagyu-brisket","provider":"Meat N' Bone","version":"1.0","type":"link"}