If you want to make the most succulent corned beef, this Wagyu Brisket Cut is exactly what you were looking for. The brisket is a favorite cut around here, for its superb flavor and, when cooked right, mouthwatering tenderness. So, what is the brisket flat, exactly? The whole brisket is often divided into two parts – the brisket point and the brisket flat, which is the larger piece. It has a thin layer of fat on top, which is great for keeping the brisket moist and juicy while it cooks. It’s leaner than the point but holds much more meat.
The brisket is perfect for long and slow cooking, like London broils and pot roasts. It’s also ideal for the smoker, for barbecuing, and for making homemade corned beef for the best sandwiches you’ve ever tasted. Because this brisket comes from Australian Wagyu Marble Score 4, you get all the best qualities of brisket, with the added gorgeous marbling of Wagyu.
We source our Wagyu from Australia. This cattle comes from the same privileged genetic breeds used for Japanese Kobe beef. What makes Australian Wagyu Beef special is an abundance of marbling, fine, delicious intramuscular fat that webs throughout the meat, melting as it cooks, giving it succulent flavor and buttery tenderness that you’d never get from regular beef.