Wagyu brisket is prized in barbecue. The marbling gives you that rich, buttery, beefy flavor that makes Brisket worth it. It’s a go-to for backyard cooks and pitmasters alike when you want a brisket that’ll feed a crowd and turn heads.
Run it low and slow until the fat renders out and it probes tender then let it rest 2-4 hours before you start slicing.
BC20: 20–29% intramuscular fat. Noticeable Wagyu marbling with balanced beef flavor and richness that doesn't eat too heavy.
BC30: 30–39% intramuscular fat. More marbling, more tenderness, and a richer eating experience. A strong middle ground for customers who want a clear step up.
BC40: 40%+ intramuscular fat. Our highest-marbling tier. Richer, softer, and more tender, delivering the fullest Wagyu experience we offer.
Learn more about our marbling grade here.
