BRISKET

Overview of BRISKET

Brisket is taken from the chest area of the cow and consists of several muscles with distinctly different meat characteristics, ranging from fatty and tough pectoral meat to leaner, more tender sections.

Within the brisket, there are cuts such as the fatty and firm pectoral muscles, the body-side meat located beneath the rib, the lean and relatively tender brisket (pectoral meat), and the chuck short rib (chuck rib), which offers deeper flavor, visible marbling, and strong visual appeal. Each section requires a different approach depending on the desired application.

Because brisket is composed of strongly developed muscle fibers, it is essential to cut perpendicular to the grain. This technique improves tenderness and ensures a more pleasant eating texture, especially after long cooking times.

Brisket is ideally suited for braising, stewing, smoking, low-temperature cooking, and barbecue. With proper selection, cutting, and cooking, Wagyu brisket delivers rich umami, depth, and structure that make it a cornerstone cut for slow-cooked and barbecue-focused menus.

PRIMAL CUT 1（Chuck short rib）

RETAIL CUT 1（Chuck short rib）

PRIMAL CUT 2（Brisket）

RETAIL CUT 2（Brisket）