Description
Purchase American Kobe Wagyu Brisket 18-20 lb. from Snake River Farms through these links and support this site. Get Snake River Farms Brisket today. Click Buy Now.
Perfect for barbecue competitions or a first-class backyard feast, Snake River Farms American Wagyu briskets are rich with spectacular marbling and unbeatable tenderness.
The Gold Grade briskets are carefully cut to the current NAMP guidelines and have a generous fat cap that slowly permeates the meat during the course of slow cooking.
Every American Wagyu brisket from Snake River Farms is hand-cut by a master butcher and wet-aged for enhanced texture and flavor. Each brisket is individually weighed and hand-sorted to assure the correct size range.
Since this is a natural product, the thickness of each brisket will vary. Read the review of American Kobe Wagyu Brisket 18-20 lb. here.
Our briskets are competition-proven and consistently deliver the taste that will help your team get a call! They’re also popular for dedicated home chefs looking for a fun way to delight a crowd of guests.
The Snake River Farms Gold Grade brisket is the ultimate ingredient for the highest levels of competitive barbecue or anyone who demands the absolute best.
Pioneering Quality Beef
Wagyu and high-quality cattle were first bred in the late 1980s, and they knew this was something special in its deep flavor and sublime marbling. Snake River Farms and Double D Ranch have been mastering that prized combination ever since. It is more work that takes precision, genetic mastery, and a dedication to unending refinement and innovation. They control the entire supply chain, from the ranches where cattle are raised to the humane processing facility to the in-house customer care team. It would be easy to outsource but being a pioneer does not mean taking the easy way. It means doing work the right way.
Aging Beef
All Snake River Farms and Double D Ranch products are aged to maximize the flavor and texture of our beef. They employ two different methods:
Wet-Aging
A technique where subprimal cuts of beef are vacuum-sealed and allowed to rest in refrigeration for a minimum of 21 days. Natural enzymes tenderize the beef and allow deeper flavors to develop. The product is not exposed to the air, so there is no weight loss. Our products are all wet-aged 21 days or more before they are packaged and shipped.
