The Brisket is under the primal Chuck and located between the two forelegs – it is the Wagyu’s breast.
The whole brisket is made up of two muscles: the point and the flat. The flat and point are separated by a very thick vein of fat running between them. This fat extends over the entire surface of the flat, becoming thinner at the end opposite the point. This layer of fat is sometimes referred to as the “fat cap”. Thick fat may also wrap around one edge of the brisket flat, especially near the point.
It’s extremely flavorful and well marbled, best for long slow cooking through barbecuing, braising or roasting. These techniques tenderize and capture the flavor of the Brisket. The Brisket ranges in size from about 10 to 20 lbs. each depending on the size of the Wagyu.
Alternative Name: Brisket
Suggested Preparation: Barbeque or Braise
Beef Primal: Brisket
NAMP code: 120
Number of Pieces: 2
Average Yield/Piece: 10.50 lbs. *
* Assumption is an animal at 900 lbs. hanging weight
