Wagyu Brisket and Ribs

Thanks to their high ratio of fat to meat and their wonderfully consistent marbling, even traditionally tough cuts like the brisket become juicier and more flavorful. In fact, every cut be it brisket or rib, becomes even better. Their inherent characteristics enhanced and improved! Try any of these sensational portions and prepare to be awed and inspired by the flavor, tender texture, and juicy characteristics of this singularly delightful meat. Smoked or braised, roasted or stewed, the key to cooking brisket or rib meat is to approach it with patience. Low, slow cooking methods yield fall-off-the-bone tender results and offer some of the most delicious dishes.

Field raised, on their mother’s milk, our Wagyu cattle are finished for a minimum of 360 days on a strict diet of white corn silage and molasses. Fed up to three times a day and provided with a stress-free environment, this lifestyle and diet, along with some truly amazing genetics, work in tandem to produce beef with a high ratio of fat to meat and a generous and even marbling throughout their muscles. The secret to Wagyu’s success, this large amount of fat imbues our Wagyu brisket and ribs with ultra moist and juicy characteristics, a soft, almost buttery texture, and a flavor unequaled by other generic forms of beef. Never given any antibiotics, hormones, or growth stimulants, our premium beef is not only some of the tastiest available on the market it’s also some of the most wholesome and nutritionally valuable!