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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.

Wagyu Brisket

Our beautifully marbled Wagyu Brisket is hand-selected before being carefully trimmed and cut. Thanks to Wagyu’s exceptional marbling, these Briskets are some of the finest on the market with a naturally rich character and a truly superior taste. Each of our Briskets has a generous fat cap that slowly melts during cooking, imbuing the meat with intensely savory flavor and juiciness. Truly exceptional, these Wagyu Briskets are fit for anything from barbecue competitions to the most exclusive restaurants. But don’t be intimidated, we have found that the amazing marbling in these cuts of beef makes them more forgiving, and in many ways, easier to prepare than the generic Briskets you’ll find in the supermarket. Take a moment to explore our variety of Wagyu Brisket options and see how this flavorful cut in all its variations, can enhance so many of your dishes!
1 - 6 of 6 products:
Wagyu Brisket, Flat, MS4
from Australia by Rangers Valley
Wagyu Brisket, 5 Rib, Deckle Off, MS3
from Australia by Broadleaf
Wagyu Pastrami Round
from Australia by Broadleaf
Wagyu Raw Corned Beef Brisket
from Australia by Broadleaf
Wagyu Brisket, Flat, MS3
from Australia by Broadleaf
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Brisket Point, MS3
from Australia by Broadleaf
This product is currently out of stock. Request a Back In Stock Notification.

Brisket is the perfect example of how even the toughest cut of meat, when prepared correctly, can be transformed into a succulent, juicy dish. Brisket is taken from the breast of the cow, an area of the body that is constantly used. This results in a cut of meat that is extremely flavorful but also filled with tough connective tissue. To break down that tissue and render this meat soft and tender, slow cooking is required. Braising, smoking, or slow roasting, are some of the most popular methods of doing this. Brining is another popular way to prepare Brisket, but it’s usually reserved for Pastrami and Corned Beef making. A large cut, Brisket is generally divided into two pieces, (the flat and the point) and sold separately. The flat is the leaner option and the point fattier. Both are delicious and flavorful, with slightly different textures. At Gourmet Wholesaler, we carry all of these options, so no matter what you’re preparing or which method you’re using, we’ll have what you need! Rely on our exclusive selection for Briskets for unparalleled flavor and outstanding consistency.

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