Australian Wagyu Brisket

About this Cut

Our whole Australian Wagyu brisket offers a rich, beefy flavor and succulent texture that makes it a favorite for barbecue enthusiasts and chefs alike. This cut comes from the lower chest area of the cow, known for its connective tissue and fat that render beautifully when slow cooked or smoked. For the best results, season your brisket generously with salt, pepper, and your favorite BBQ rub. 

Cooking Method: Ideal for smoking or slow roasting. Season with a simple rub, smoke at 225°F (107°C) for 1 to 1.5 hours per pound until tender. This low-and-slow cooking process allows the fat to melt and connective tissues to soften, resulting in a tender, flavorful meat that's perfect for slicing or shredding.

Recommended Temperature: 195-203°F (90-95°C) for proper collagen breakdown.

4/5 Beef Marbling Score

Australian Wagyu beef with a Beef Marbling Score (BMS) of 4/5 offers a generous amount of marbling, enhancing the meat's flavor and tenderness without being overly rich. This level of marbling is considered excellent, providing a balanced blend of meat and fat that enhances juiciness and flavor during cooking. The marbling melts into the beef as it cooks, creating an exceptionally tender and moist steak. A BMS of 4/5 strikes an ideal balance for those who appreciate the luxurious texture and depth of flavor typical of Wagyu, but prefer a slightly leaner cut than the highest marbling grades. It is perfect for those looking to explore the distinctive taste and texture of Wagyu beef without the intensity of higher marbled cuts, making it suitable for a wide range of dishes and cooking methods. Whether grilled, pan-seared, or broiled, this grade of Wagyu ensures a gourmet experience that is both refined and satisfying.

Grass-Fed, Grain-Finished Beef

Not to be confused with 100% grass fed beef which tends to be much leaner and have more of an earthy flavor, our beef is grass-fed, grain-finished which offers a unique balance of flavor and tenderness, combining the best aspects of both feeding practices. These cattle are raised initially on pastures, where they graze on a natural grass diet. Towards the end of their lives, these cattle are transitioned to a grain-based diet, which enhances marbling — the intramuscular fat that makes beef juicier and more flavorful. This allows for a healthier cow, while still achieving the tenderness and delicious beef flavor that comes from a diet of grains.

This method not only improves the meat’s tenderness and palatability but also allows the beef to retain some of the health benefits of being grass-fed, such as higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef. Consumers who choose grass-fed, grain-finished beef enjoy a product that strikes a desirable balance between health benefits and culinary appeal, making it a popular choice for those looking to enjoy high-quality, flavorful beef with enhanced nutritional properties.

Antibiotic and Hormone-Free Beef

All of our cows are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying potentially safer and more flavorful meat.

Certified Halal Beef

All of our Australian Wagyu beef is certified Halal