Japanese A5 Wagyu Brisket 2 - 3kg

Price per kg: $104 / kg
Japan Product of Kagoshima, Japan

Enjoy A5 Japanese Wagyu Brisket Whole Cut from Kagoshima, Japan. Graded A5 BMS 11+, it's ideal for slow roasting, smoking, restaurants, wholesale customers, and custom slicing.

Variable weight item

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Whole cuts vary in weight. You're charged for the maximum weight range shown, any difference is automatically refunded after weighing.

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$312.00

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Description

Origin: Kagoshima, Japan
Grade: A5 Japanese Wagyu (BMS 11+)
Product: Brisket Whole Cut

Experience the rich, indulgent flavour of A5 Japanese Wagyu Brisket Whole Cut from Kagoshima, Japan. Graded A5 BMS 11+, this premium whole cut is renowned for its exceptional marbling, deep beef flavour, and remarkable versatility. Traditionally favoured for slow cooking and smoking, the Brisket transforms into an incredibly tender, juicy cut while retaining the luxurious buttery richness that defines authentic Japanese Wagyu.

Ideal for restaurants, caterers, wholesale customers, BBQ enthusiasts, and large family gatherings, this whole cut can be slow-cooked, smoked, roasted, or custom sliced for yakiniku, sukiyaki, and shabu-shabu.

Texture

Rich, succulent and exceptionally tender.

The abundant marbling of A5 Wagyu melts gradually during cooking, creating an incredibly juicy texture while keeping the meat moist and tender. Whether slow-cooked or sliced thinly for Japanese cuisine, every preparation highlights the luxurious quality of Kagoshima Wagyu.

Recommended for customers who appreciate rich, heavily marbled beef with outstanding tenderness and versatility.

Flavour

Deep, buttery and intensely satisfying.

Brisket is naturally known for its rich beef flavour, and the exceptional marbling of Kagoshima A5 Wagyu elevates it even further. As the marbling slowly renders, it infuses the meat with buttery sweetness and deep umami, delivering an unforgettable dining experience.

Cooking Recommendations

The Brisket Whole Cut is ideal for:

  • Slow roasting
  • Smoking and low-and-slow BBQ
  • Braising
  • Sukiyaki slices
  • Shabu-shabu slices
  • Yakiniku slices

For whole Brisket, cook low and slow until the meat is tender and the marbling has fully rendered. Alternatively, portion the cut into thin slices for authentic Japanese hot pot or yakiniku.

Ideal For

  • Restaurants and yakiniku venues
  • BBQ enthusiasts and pitmasters
  • Wholesale customers
  • Catering businesses
  • Home chefs
  • Large family gatherings
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