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WAGYU Brisket

from the Upper Austrian Fullblood-Wagyu (BMS (7-8)

€354.00

ca. 6 kg

Ready for shipping. Delivery time: 1 working day

Our Full Packer Briskets are an exclusive highlight on the grill. They are ready to go and have a small layer of fat that can be grilled with them or removed in just a few cuts

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1 Pcs.
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Order by Monday, 24.06.2024 20:00 o'clock and you will likely receive your delivery on Wednesday, 26.06.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM106226

Meat knowledge

What would the "holy BBQ trinity" be without a Full Packer Brisket? That's right, rather simple-minded! Because hardly anything is as coveted as the delicious brisket core from beef. Whether whole for slow-smoking or for delicious pastrami - everyone should treat themselves to this taste experience once. Brisket is also known as the brisket core and is located on the side of the brisket. They consist of the flat and the point. The flat is the large pectoralis muscle and the point is the smaller pectoralis muscle. These two muscles are separated by a wide layer of fat that runs through the entire flat. What really matters with briskets? It should be noted that not every beef brisket is automatically suitable for brisket. Both the point and the flat must be nicely pronounced and have as nice a shape as possible. They also need to be matured and professionally trimmed. For preparation, the cut is already pretty great by itself. Beef should always be cut across the grain so that the meat remains tender and juicy. In the case of full-pack brisket, this is a particular stroke of luck, as the muscle fibres of the flat and point already run across each other. (The beef has already thought about this) Full Packer Brisket from Austrian Wagyu Beef For our briskets from Wagyu beef we use wonderful, Austrian Fullblood Black Wagyu cattle from the Salzkammergut. On idyllic small farms with wonderfully extensive pastures, our Wagyu cattle can lead a really fine life. Whether they are grazing in the meadows, listening to the rustling of the leaves or enjoying a short walk - everything is open to them. What makes Wagyu beef taste so good? There is one factor that definitely sets Wagyu Beef apart from all other meats, and that is the amazingly high marbling. In contrast to other breeds of beef, where the fat tends to accumulate in spots - think of the famous eye of fat on rib-eye steak - in Wagyu it is evenly distributed throughout the meat. The muscle meat is therefore almost completely covered with the finest fat deposits, which makes it incredibly tender. In addition, there are always two components in meat. The flavour carrier and the flavour enhancer. In this case, fat acts as a flavour enhancer. In a Wagyu beef BMS 7-8, the flavour is extremely intense and combines perfectly with the proportion of muscle meat.

Cows image
The Wagyu cattle come from a small farm in the beautiful Salzkammergut. Carina and Roland are now the third generation to breed 100 % purebred Black Wagyu cattle there. They attach great importance to producing products of the highest quality. Animal welfare, environmental protection and the strengthening of the region are of particular importance to them. They do not feed maize at all in order to protect the bees and the flora. In summer, the cattle graze on extensive pastures; in winter, they stay in the free-range barn with its own terrace. The natural needs of the animals are very important to them. They have large running areas in their stalls, there are demarcated areas for stud bulls, calving cows and calves depending on their age. This way they guarantee that the animals can live out their natural herd behaviour and live stress-free. Complete documentation and careful selection of the stud bulls are the basis for great Wagyu meat, in addition to the focus on genetics. Balanced and natural feed as well as particularly animal-friendly husbandry guarantee the best quality.
Item number FM106226
Breed 100% Fullblood Wagyu
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 3-5 weeks on the bone
Shelf life at 0-4°C 5-14 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

WAGYU Brisket

€354.00

ca. 6 kg
-
1 Pcs.
+