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Also known as the Foreshank, the Brisket is cut from the lower breast of the cow. A good amount of hard-working muscle lives here, so typically a Brisket will be tougher than most other steaks, however, a Wagyu Brisket has loads of fat marbling, thanks to the particular genetics of Wagyu beef, that renders the meat superbly tender and buttery. This Wagyu beef brisket is practically begging for its turn in the smoker! Perfect for Texas barbecue, pot roasts, and for Wagyu Corned Beef.
1 - 5 of 5 products:
Wagyu Brisket, Flat, MS4
from Australia by Rangers Valley
Beautifully marbled, this brisket is rendered juicy thanks to its high ratio of fat; the perfect cut to throw in a slow oven or smoker, our whole MS4 Wagyu brisket flat offers a one-of-a-kind flavor experience!
5 out of 5 stars rating (3 reviews)
Wagyu Brisket, 5 Rib, Deckle Off, MS3
from Australia by Broadleaf
Ultra-flavorful and juicy, our Wagyu Brisket is a meat lover's dream come true and the pitmasters portion of choice.
4 out of 5 stars rating (1 review)
Wagyu Brisket Full, MS7
from Australia by Rangers Valley
Wagyu Brisket Full, MS9
from Australia by Rangers Valley
Wagyu Brisket Point, MS4
from Australia by Broadleaf
One of the nine primal cuts of beef, the Brisket is a popular favorite among meat enthusiasts and pitmasters for its excellent flavor and its ability to transform into a fall-apart tender cut.
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    Brisket Questions And Answers