WAGYU Brisket

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.