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$239.99

Full Blood Wagyu Brisket (Packer Style) | BMS9+

$239.99

Regular price $194.99

This is a high-quality brisket. But it is "packer style", meaning you will have to do some trimming and cleaning. This is the kind of Brisket you take to competition (and a lot of our customers do)... it has beautiful marbling, has been wet-aged for 30 days, and is just great.. now you may be accused of cheating because it is THAT tender.

Do note... it is brisket after all and will require to be cooked with love and care, meaning, slowly over at least a couple hours.

Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Wagyu from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it.

These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling).

 

Award-winning:


BMS9+? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Brisket is graded based on the marbling of the Ribeye (graders do not inspect Brisket or ANY other muscle... but the RibEye)

What this means is that your Brisket may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling...  but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

That said, outside of Japanese A5 beef this is ass marbled as a Brisket can get.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

HOW DO I COOK IT?

The first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!

 

WHY WEIGHTS RANGES?

Brisket is not a steak.. meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will be of a size... because we sell online at pre-determined prices we have divided the Briskets in weight ranges. We price them to the lower end of the weight range... so if its a 10-13 lb, we are pricing it at 10 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

This is a high-quality brisket. But it is "packer style", meaning you will have to do some trimming and cleaning. This is the kind of Brisket you take to competition (and a lot of our customers do)... it has beautiful marbling, has been wet-aged for 30 days, and is just great.. now you may be accused of cheating because it is THAT tender.

Do note... it is brisket after all and will require to be cooked with love and care, meaning, slowly over at least a couple hours.

Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Wagyu from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it.

These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling).

 

Award-winning:


BMS9+? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Brisket is graded based on the marbling of the Ribeye (graders do not inspect Brisket or ANY other muscle... but the RibEye)

What this means is that your Brisket may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling...  but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

That said, outside of Japanese A5 beef this is ass marbled as a Brisket can get.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

HOW DO I COOK IT?

The first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!

 

WHY WEIGHTS RANGES?

Brisket is not a steak.. meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will be of a size... because we sell online at pre-determined prices we have divided the Briskets in weight ranges. We price them to the lower end of the weight range... so if its a 10-13 lb, we are pricing it at 10 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

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