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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 - 3 of 3 products:
Wagyu Brisket, 5 Rib, Deckle Off, MS3
from Australia by Broadleaf
Wagyu Brisket, Flat, MS4
from Australia by Rangers Valley
Wagyu Brisket Point, MS4
from Australia by Broadleaf
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