Brisket is a somewhat paradoxical cut of beef. On the one hand, this cut has a tendency to be naturally tough. On the other, when a good piece of brisket is cooked correctly, this in one of the most tender and succulent cuts of beef there is. Wagyu brisket, like other cuts from Wagyu beef, is the most tender and flavorful of all.
Wagyu cattle are a collection of breeds from Japan. There are four major varieties, black, polled, shorthorn and brown. All produce a meat that is heavily marbled, but the fats it contains are similar to grass fed beef with high amounts of omega 3 and omega 6 fats and a healthier ratio of monounsaturated to saturated fats. Wagyu beef is often specified by the area of Japan where it originated including, Kobe, Mishima, Matsusaka and Omi. If you're still confused, try the Lone Mountain brisket page to see what your options are.
Wagyu cattle are a collection of breeds from Japan. There are four major varieties, black, polled, shorthorn and brown. All produce a meat that is heavily marbled, but the fats it contains are similar to grass fed beef with high amounts of omega 3 and omega 6 fats and a healthier ratio of monounsaturated to saturated fats. Wagyu beef is often specified by the area of Japan where it originated including, Kobe, Mishima, Matsusaka and Omi. If you're still confused, try the Lone Mountain brisket page to see what your options are.
The brisket is a cut of beef from the chest, just above the front legs. This area has a lot of connective tissues making it tough unless it is slow cooked at low temperatures. Brisket is also usually one of the less expensive cuts of beef, and there are many recipes for preparing it in delicious ways including barbecue and braising.
A good brisket will have a medium heavy layer of fat on top. This fat will melt away, marinating the beef and tenderizing the toughness while it cooks. A whole brisket will weigh in at about eight to twelve pounds. When the slab is laid over an outstretched arm, it should hang down easily and not be stiff.
Brisket is often cooked in the oven at a low temperature, fat side up. Many recipes call for a temperature of around 250º Fahrenheit for 10 to 12 hours. Putting the brisket in the oven in the evening and letting it cook overnight produces a perfect end result.
It is important that the brisket remain covered while cooking so that moisture stays in. A liquid marinade, spices and finely chopped onion poured over the meat before it goes in the oven is often called for in recipes.
Cooking a wagyu brisket is no different than cooking any other brisket. The difference lies in the flavor and delicacy of the meal at the end. Brisket makes an economical and tasty main dish for gatherings of friends or family or, lots of delicious leftovers for a couple or individual cook.
A good brisket will have a medium heavy layer of fat on top. This fat will melt away, marinating the beef and tenderizing the toughness while it cooks. A whole brisket will weigh in at about eight to twelve pounds. When the slab is laid over an outstretched arm, it should hang down easily and not be stiff.
Brisket is often cooked in the oven at a low temperature, fat side up. Many recipes call for a temperature of around 250º Fahrenheit for 10 to 12 hours. Putting the brisket in the oven in the evening and letting it cook overnight produces a perfect end result.
It is important that the brisket remain covered while cooking so that moisture stays in. A liquid marinade, spices and finely chopped onion poured over the meat before it goes in the oven is often called for in recipes.
Cooking a wagyu brisket is no different than cooking any other brisket. The difference lies in the flavor and delicacy of the meal at the end. Brisket makes an economical and tasty main dish for gatherings of friends or family or, lots of delicious leftovers for a couple or individual cook.