Thousands of years ago, a caveman harvested a cow and cooked the brisket over an open fire for a few minutes until it was done. It was tough. Really tough.
 
Some years later, another caveman cooked another brisket over an open fire, but at a lower temperature and for many hours. After the resulting gustatory masterpiece, that caveman was made king of the village and the legend of the brisket was passed down for generations in song and dance.
 
Though that story is absolutely false (we think), Brisket is actually known for being possibly the most flavorful cut of meat on a cow. It requires a low and slow cook to break down the tough connective tissues that ultimately give it unparalleled flavor. For those willing to undertake the journey, the rewards are worth the wait.
 
This item is our Whole Packer Brisket, Briskets that comprise the entire pectoral muscle. There are only two of these per cow. This is our American Wagyu Brisket, prized by competition cookers the world over.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Our Briskets are dry aged for a minimum of two weeks, individually packaged, vacuum sealed, and flash frozen for optimal freshness.