Brisket - prices varies upon weights 4 to 6lbs.

$78.00

Japanese Wagyu. This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.

American Wagyu. This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.

Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!

This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.

You honestly can’t get any better than this.

Brisket!

Wow…..This is hands down my favorite meal to cook for Christmas! This brisket is phenomenal. I will add my recipe here for you. You cannot mess this one up! I LOVE THE BRISKET~

I use this for all special occasions!

Japanese Wagyu. This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.

American Wagyu. This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.

Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!

This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.

You honestly can’t get any better than this.

Brisket!

Wow…..This is hands down my favorite meal to cook for Christmas! This brisket is phenomenal. I will add my recipe here for you. You cannot mess this one up! I LOVE THE BRISKET~

I use this for all special occasions!

Each cut of beef is individually frozen and vacuum sealed. The Brisket typically weighs 6 lbs.

Here is the only recipe I use for Brisket.

Cook at 350 for 4 hours.

The day before I thaw it out and stab it with a fork all over on both sides. I rub generous amounts of chili powder in the fork holes on both sides. I cover in saran wrap and keep in the refrigerator for 24 hours.

I promise you; this does not make it spicy at all. The chili breaks the meat down and tenderizes it.…….We do not eat spicy food…. you do not taste the chili powder!

  • Melt a cube of butter and one or two diced sweet onions and a couple garlic cloves in large saucepan. Sauté these.

  • Then add the following ingredients, bring to a light boil. Then simmer for about 30-40 minutes, stirring occasionally.

  1. Big bottle of ketchup- 50 oz.

  2. 3 cups of brown sugar

  3. 1 cup of Worcestershire sauce

  4. 2/3 cup of lemon juice

You can cut these numbers in half. I make a huge batch. I am feeding a house full of young men, who eat like crazy!

I place the brisket in a deep pan. Pour about 2 cups of sauce on top of Brisket. I use super heavy-duty foil from Costco, I place 4 or 5 big layers of foil over my pan and fit it tight, to keep it from drying out. After a couple hours I will pour a little more sauce over the Brisket. The last 30 minutes, I usually uncover it and finish cooking it. I let it sit a few minutes and then we eat it all up! We NEVER have leftovers!

I serve with mash potatoes and gravy, generally we use the sauce in this recipe for the gravy.