Source: Bukidnon, Philippines
Cut Profile: one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.
Taken from the area around the breastbone, the brisket is basically the chest or pectoral muscle of the animal. The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize.
Brisket is frequently used for making pot roast, and it's the traditional choice for corned beef. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.
About the Supplier: Wagyu is that legendary breed of cattle that was developed in Japan and is finely marbled with its exquisitely tender texture and incomparable flavor. Beef marbling is that single trait that sets Wagyu beef apart from all others. Its fine network of delicate fat bastes from within while the meat cooks on the outside. For the ultimate experience, indulge in our selection of Kitayama prime beef cuts. The story unfolds in the cool and gentle climes of the foothills of Mt. Kitanglad in Bukidnon, northern Mindanao, where the Wagyu herds are pampered on lush pastures. Sired by selected bulls from champion lineages, only the best cattle proceed into the company feedlot where they are maintained on nutritious concentrates and grains--for 600 days! No hormones, no enhancers, no shortcuts. All natural from paddock to plate.
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