Fullblood Wagyu Brisket

Beef brisket is from the breast section between the foreshank and plate. It contains layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef, it is usually prepared by braising or by cooking in liquid. Or our favorite, classic smoked BBQ! We typically get the brisket in Packers Cut or whole but it can also be split into the Point and Flat. The Point or forward portion is known for being fattier while the Flat is closer to the Plate subprimal and is the leaner of the two.