Wodagyu

Wagyu Brisket

Ships from Texas

$108.00
Size
$108.00

Inventory Remaining: 5

  • This order includes the entire packer.
  • 100% natural, no added hormones
  • Dry-aged 21+ days for improved flavor and texture
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • All weights are approximations. Weights will vary 0.3lbs +/-

A whole brisket, point to flat, smoked to perfection, is there a more beautiful sight? They may take time to cook but the result speaks for itself, a crisp bark encasing moist, smokey, tender meat. Perfect. Our award winning Wagyu Brisket is known for its exceptional marbling and succulent flavor that will turn competition judges’ head and blow your family and friends away. Limited in quantity so get yours while supplies last.

Customer Reviews

Based on 7 reviews
57%
(4)
14%
(1)
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(1)
14%
(1)
0%
(0)
R
Robert Dobler
WODAGYU BRISKET

Excellent brisket! Order was received in a very timely manner. Wanted it in time for July 4th and I was not disappointed. Hot weather did not hurt the shipping arrived fully frozen. The end result was a great tasting brisket. I look forward to ordering again.

J
JML
Confused on the time it took to Cook

Cook was weird ( very short) compared to choice or prime USDA cuts of similar weight (13 lbs.). Cooked at 225 F on rectec smoker. Reached 165 F in only 4 hours! Triple wrapped and back to smoker @ 225F, reached 208F in only 3 more hours, total cook time was only 7 hours. I expected 10-12 hours.
Rested 6 hours and sliced. On scale of 1-10, 10 being extremely tender this only produced a 5-6 tenderness level. Flavor was great, tenderness was so so…Any suggestions?

S
Stephen Hodge
Very flavorful brisket

This brisket was super juicy and flavorful. I smoked it for 8 hours and it turned out great. Only bad thing I can say is the briskets packaging had a hole in it when it arrived. The brisket was still good though.

Meatology 101

Brisket Section

Brisket

Brisket Large - 7-10lbs Small - 4-6 lbs -
We sell our briskets as a whole packer - which includes the point and the flat.A point is the pointy, triangular end of the brisket. It's usually thicker than the flat and this is the juiciest portion of the brisket. When people purchase briskets this is usually what they are looking to get.The flat is the other end, the “rectangular” thinner portion.Our briskets come with a fat cap - bbq people love this because this is what will keep the brisket tender and juicy when you throw it in a smoker for hours. It acts as a shield from the heat and bastes itself while cooking.We typically do not get a point and a flat separately, so the brisket you see in the case is the only way we get them cut.

Cut of  New York Strip

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NY Strip Flavour & Texture

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Dry Age  New York Strips

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The Wodagyu Difference

Meat Grading

BMS CHART - Beef Marbling Standard scale used in the beef industry to grade the quality of beef. A5 beef is typically in the 10-12 zone, Wodagyu’s meat is around 7-9, while USDA prime lies in the 2-3 zone.

Marbling

Marbling is the soft white intramuscular fat cells that are distributed throughout lean red meat. More Marbling means more flavor and a juicier texture. It isn’t chewy but rather has a silky texture.

Benefits of healthy Wagyu Meat

All Natural Wagyu

  • All natural, never injected with artificial hormones or antibiotics.

Health Benefits

  • Improve the immune system
  • Reduce the risk of Heart Disease
  • Reduce the risk of Type 2 Diabetes

Healthy Fats

  • Lowers cholesterol
  • Prevents coronary disease
  • Helps weight loss

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Wagyu Recipe Choice

Boneless new york strip recipe

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Get New york Strip Recipe

Wagyu
Difference

Wodagyu has full-blood wagyu cattle.

Wagyu cattle first came to the U.S. from Japan in 1976, primarily for crossbreeding with other cattle, such as Angus. Only four bulls made the journey, and it wasn't until the early 2000s that more Wagyu followed.In 1997 Japan banned the exportation of these cows deeming them a “ living national treasure”. This ban is the reason Wagyu beef is viewed as a rarity today. There are only  30,000 cattle in the US today (0.029%)Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Fullblood Wagyu.

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