Wagyu brisket takes everything you love about slow-smoked barbecue and pushes it to a whole new level. The marbling melts into the meat, creating a buttery texture and intense beefy flavor with a richness that lingers on your palate. Each bite is a balance of smokiness, seasoning, and natural juices that make the meat incredibly tender.
At Meat Express, we proudly offer premium Wagyu brisket in Japan. If you’re trying this cut for the first time ever, the flavor and texture will make you wonder, “Where has wagyu brisket been all my life?!”
Before we all salivate any further, here’s what makes this cut so special and how you can savor it to the fullest.
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What Is Brisket?
Brisket comes from the cow’s lower chest. It’s a naturally tough muscle full of connective tissue, but don’t let the word “tough” scare you. Its marbling keeps the meat juicy and tender even after hours of cooking, and the fat deepens the flavor, making each bite rich and melt-in-your-mouth.
Brisket is a staple in American barbecue, though it also appears in global cuisines, from corned beef in Ireland to braised dishes in China. It has recently made its way to Japan in the tasty form of Wagyu brisket.
Qualities of Japanese Wagyu Brisket
The marbling (intramuscular fat) is what differentiates Wagyu brisket from regular brisket. The streaks of fat interspersed throughout the meat are the hallmark of Japanese Wagyu, giving it that signature melt-in-your-mouth texture.
Here are other reasons why Wagyu brisket is so popular:
- More tender than regular brisket: People saying they barely need to chew Wagyu is 100% telling the truth. The marbling helps break down the fibers in the brisket during cooking, resulting in a buttery, soft texture.
- Rich, savory flavor: The intramuscular fat in Wagyu brisket infuses the meat with a rich, beefy flavor that is hard to replicate.
- Versatility: No matter how you cook and prepare it, this cut adds a ton of flavor and a rich, juicy texture that makes any dish delicious.
How to Cook Wagyu Brisket: Best Cooking Methods
There are many ways to prepare wagyu brisket, depending on your preferences and cooking style. Here are some popular methods to bring out the best in this luxurious cut of meat:
1. Smoking
Smoking is the traditional method of preparing brisket for American barbecue. The low-and-slow approach allows the fat to render gradually, keeping the meat moist and flavorful. Use a wood like cherry or oak to complement the natural richness of the Wagyu brisket. Pair with a dry rub of salt, pepper, and spices for a classic barbecue flavor.
2. Braising
For a Japanese twist, braise Wagyu brisket in a mixture of mirin, soy sauce, sugar, and sake for a dish reminiscent of すきやき (sukiyaki). Add vegetables like daikon, carrots, and shiitake mushrooms for a balanced, hearty meal.
3. Roasting
Roasting Wagyu brisket at a low temperature lets the meat cook evenly while preserving its juices. Add a garlic and herb crust for a Western-style roast, or coat it in a miso glaze for a Japanese-inspired flavor.
4. Sous Vide
Sous vide maintains the cut’s tenderness while packing it with flavor. Vacuum-seal the brisket with seasonings and cook it at a controlled temperature for several hours. Finish it off with a quick sear to create a flavorful crust.
Wagyu Brisket in Japanese Cuisine
While brisket is more common in Western cooking, it’s just as good in Japanese cuisine. Here are some ideas for incorporating Wagyu brisket into Japanese dishes:
- Nikujaga (meat and potato stew): Replace the usual sliced beef with tender chunks of Wagyu brisket. The marbling will enrich the broth, creating a dish that is both comforting and indulgent.
- Shabu-Shabu or sukiyaki: Thinly slice the brisket and use it in hot pot dishes. The quick cooking time will preserve the meat’s tenderness and flavor.
- Ramen topping: Wagyu brisket is a luxurious and delicious topping for ramen. The rich, savory beef pairs beautifully with the umami-packed broth.
Additional Tips for Cooking Wagyu Brisket at Home
To ensure the best flavor and texture when cooking Wagyu brisket, keep these tips in mind:
- Cook low and slow: As mentioned, this cut benefits from long, gentle cooking methods to break down its connective tissue.
- Don’t overdo the seasoning: Wagyu beef’s complex flavors, with a touch of sweetness balanced by savory umami notes, are worth experiencing, so use seasonings sparingly to let those natural flavors shine.
- Rest the meat: After cooking, let the brisket rest for about 30 minutes to allow the juices to redistribute.
- Use high-quality ingredients: The better the ingredients, the better the final dish. Pair your Wagyu brisket with fresh, high-quality produce and seasonings.
Other Pairing Suggestions
Wagyu brisket pairs beautifully with a variety of sides and beverages. For a Japanese-inspired meal, consider:
- Steamed rice: A simple bowl of rice can really bring out the brisket’s flavor.
- Pickled vegetables: Add a tangy contrast to the richness of the beef.
- Miso soup: A warm, umami-rich complement to the deep flavors of the meat.
- Grilled shishito peppers: A mild, smoky side that adds a hint of bitterness.
- Grated daikon: A refreshing, slightly spicy topping that balances the fattiness.
- Sake or whisky: Wagyu brisket pairs well with the smooth, complex notes of sake or Japanese whisky.
- Green tea or hōjicha: A light, roasted tea that cleanses the palate between bites.
Why Choose Meat Express for Wagyu Brisket?
Quality matters when it comes to Wagyu beef. Our Wagyu brisket is carefully sourced to ensure the highest standards of marbling and flavor. Whether you’re planning a barbecue, a family dinner, or simply interested in trying Japanese fusion cuisine, our Wagyu brisket will satisfy your cravings and keep you coming back for more.
In addition to premium Wagyu brisket available for delivery throughout Japan, we offer a wide range of Mexican, Tex-Mex, Peruvian, Colombian, and Bolivian dishes. From authentic beef birria tacos and mutton barbacoa burritos to whole Peruvian roasted chicken and tamales Oaxaqueño, Meat Express is your one-stop shop for international meals and ingredients.
