Wagyu Brisket – Worth the Hype?

Jason Webster
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What is Wagyu brisket?

Wagyu refers to a specific breed of cattle originating from Japan. Wagyu cattle is known for its high fat marbling ratio and its health benefits. It is also known for the uniqueness of the meat texture because of the several benefits the marbled fat offers.

With the lesser amount of marbled fat, beef is able to retain leaner muscles that then lead to a healthier Meat. Wagyu Brisket is also known for its full pack of BCAAs that are made available for muscle repair.

But what makes it different from other beef is the texture and the taste. Wagyu meat is known for its mild, tender, and buttery taste and become juicier than other beef when cooked.

Japanese Wagyu vs. American Wagyu

The Difference Explained

What is Wagyu beef?

Wagyu refers to several different breeds of Japanese cattle, which are raised in a way that produces a unique taste profile among beef. It is commonly known as Kobe beef.

The most impressive part of it is that, it is one of the most expensive types of beef in the world. Something that hypes anyone to try it which makes it a worthy investment.

But the question still remains- is it worth the hype?

One thing that separates Wagyu from other types of beef, including the American Wagyu, is the amount of marbling. It contains a high amount of a special type of fatty tissue that is flavorful and adds to the tender texture of the meat.

These two breeds of Wagyu beef are:

  • Japanese Wagyu
  • American Wagyu
  • Japanese Wagyu Cattle
  • Is it a new kind of beef?

Wagyu cattle originated in the mountainous regions of Japan, where they were used for heavy farm work. As a result, the meat from these cattle is noted for its intense marbling and rich flavor.

Over the years, these cattle were selectively bred for both meat and dairy production. By the twentieth century, these cattle became extremely refined as one of the best tasting beef sources in the world.

Is Wagyu brisket, “worth it?”

If there’s one cut of meat that the average home chef has yet to experiment with, it’s the Wagyu brisket. But no more!

The famed Wagyu Brisket has been spreading its way across the culinary world faster than a burger joint in Tokyo. Whether or not this newly developed “craze” is a craze, the one thing that is not in dispute is that this fabled beef brisket is definitely worth the hype.

If you’ve never tried Wagyu brisket before or never even heard of it before, then you may be wondering, “Why is it so special?”

What’s the difference between Wagyu and Prime Brisket?

The short answer is quality. Wagyu is a 100-percent purebred Wagyu beef. Prime is not.

The Wagyu breed is characterized by marbling, which is the arrangement of fat in the muscle. With Wagyu beef, the marbling is intense and results in a higher fat content with uniformly distributed fat throughout the muscle, especially in the steer’s rib-eye cut.

Let’s first understand the difference between the three types of beef. Prime beef is USDA Prime grade beef, that means it comes from cattle raised in only a few states such as Colorado and Nebraska.

These states have the climate and soil conditions that perfectly meet the requirements for growth and marbling of the cattle bred. The cattle are grown in small batches and are grass-fed for at-least part of their lives.

This grass-fed technique, along with the excellent climate conditions, ensures a better and tastier marbling of the meat.

Wagyu beef, however, has a different breeding process. Wagyu cattle are raised in Texas and are fed grain as well because of the hot weather in their region. Further, they are bred in large batches, instead of batches of a few head at a time.

Wagyu vs. Prime

Corn-Fed, and Organic Beef.

Ask anyone what makes the finest of steak and you’re bound to hear the countries of origin, the breed of cow, the quality of marbling and the process of care used in the raising of the cattle as being of great importance. But are these considerations in preparing the beef as accurate as we think?

First of all, we’re looking at two different terms of sorts, Wagyu and Kobe. ››Wagyu is the term that includes three separate types of cattle from the Kobe region. ››They include Sanuki, Tajima and Mishima. ››While Kobe is a blanket term for Kobe Beef from Tajima cattle.

Where to buy Wagyu Brisket

One of the most sought-after Wagyu products is definitely the brisket. The fight to buy it first, before it sells out, has become a part of the Wagyu brisket experience.

Wagyu beef is very different from beef here in the US, which is why it has become so hyped up. The steak, while thick, is weightless and buttery because of its marbling, which is the near liquid fat that runs through it. The meat is tender, nice, and juicy.

“Kobe beef is Wagyu beef,” says chef Anthony Bourdain. “It’s Wagyu beef that has been fattened up in the traditional way.”

The Wagyu beef that the Japanese eat is known as “Kuroge wagyu,” and it is a refined version. Due to the abundance of good meat sources in the US, Kobe beef or “Kuroge Wagyu” is only available in this country through Wagyu imports and other prime cuts that are produced in this country.

Snake River Farms

Wagyu is a legendary cattle breed of Japan. They’re known for their superior marbling and tenderness. The Japanese Wagyu cattle, which is still the most expensive meat in the world today, are usually raised in a specific environment and fed a special diet, which makes them extremely tender and full of flavor.

Wagyu breed cattle were introduced into America only recently. They are still considered American Wagyu.

If you’re a regular beef eater, you may have noticed the different texture and appearance of the Wagyu beef you’ve had. You may also notice that the beef tends to be dryer.

That’s because the Wagyu is very lean, which means that there’s not a lot of fat marbling within the meat. The fat is what helps keep the meat moist and makes it tender.

This means that Wagyu and other types of beef are cooked in a different way.

Korean BBQ, for example, is meant to cook the Wagyu quickly using a super-hot grill. Beef steak, on the other hand, is best served medium rare or even rare to ensure tenderness and full flavor.

Wagyu beef demands a special cooking technique, which some purists say deserve a special cooking technique.


Make the most marbled, tender, succulent wagyu beef in just 15 minutes. This may sound like a dream up to now but it’s incredibly easy with the DeBragga Wagyu beef kit.

If you can grill, you can make this recipe … no master butcher required.

The kit arrives in the mail with three 3-pound trays of USDA Prime wagyu beef. Each tray is packed with 12 individual steaks and a dispenser filled with DeBragga’s proprietary marinade. You’ll need to put in a little grunt work when you first open the box, but once it’s cooked, you’ll be eating like a king.

How to cook a Wagyu Brisket

The Wagyu brisket is a cut from the cow’s lower chest. It comes from the back-end of the cow which has both of the best cuts for steak dining, and the generous cuts of fat needed to feed calves.

Different breeds of Wagyu beef have different percentages of marble, which determine the price. The higher the marble grade, the more the cut of beef costs. The most popular marbles are 6 or 7.

Marbling gives the meat good tenderness while the fat gives tenderness and flavor. Wagyu beef has it all, which makes the mouth-watering.

Not only is the Wagyu brisquite expensive, but the marbling itself is also a main factor. The marbling gives the meat a great taste.

This is accompanied by the high percentage of monounsaturated fats. The fat content of Wagyu beef is close to 70%, giving it a tender and flavorful taste. This is not the case for non-marbled beef, where the fat is in the form of white.

If you are fortunate enough to have access to Wagyu cuts, it’s a good idea to invest in a good freezer and enjoy to your heart’s content.

Use the oven method when slow-cooking the Wagyu brisket. This is the safest way to cook the meat.

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