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  • American Wagyu Gold Grade Brisket
Snake River Farms

Absolutely the finest briskets available. Offered in limited quantities, Gold Grade briskets are rich with the highest level of marbling offered by Snake River Farms. Our 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. 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. 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.

American Wagyu Gold Grade Brisket

Starting at Starting at $179.00

Availability: In stock

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  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight Options Available:
    - 9-12 lbs.
    - 12-14 lbs.
    - 14-16 lbs.
    - 16-18 lbs.
    - 18-20 lbs.
    - 20+ lbs. 
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Aged 28 days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped Wagyu Briskets
  • Product ships frozen and will arrive frozen or partially thawed

 

Absolutely the finest briskets available. Offered in limited quantities, Gold Grade briskets are rich with the highest level of marbling offered by Snake River Farms. Our 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. 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. 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.

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99 Review(s)

  • A journey well worth it!

    Things got off to a rocky start as it took three attempts to get me the 9 - 12lb gold grade brisket that I ordered. Apparently there was an issue with the sku's applied to the labels. That said, the customer service team was pleasant to deal with and empathized with my situation.

    The meat itself was outrageous. It was butter soft, juicy beyond belief, with incredible flavor. Feedback included: "this is effing awesome" (from a serious foodie) and "I don't think I'll be able to eat brisket at a restaurant ever again". Even the vegetarian friends in attendance were tempted.

    One thing to note is that the Wagyu cooks significantly faster than regular beef. My 11.3 lb brisket was done after about 7.5 hours of smoking at a consistent 230 degrees.

    The bottom line is that I'm happy to pay for excellent customer service and high quality meats. SNR Farms delivers on both fronts.

    Posted 9/24/2016 by

  • Gold Grade Brisket

    Smoked for about 8 hours with salt, pepper and oak wood smoke on my offset smoker. It turned out great... simple as that. As long as you pay attention and treat it right, you can't go wrong!

    Posted 9/16/2016 by

  • Maintenance Mechanic

    It was defiantly a good cut of meat. You could tell the difference while it was smoking and after cutting and taste. Like I wrote before, we smoked 4 other brisket, 4 pork butts, 12 slabs of St. Louie cut ribs, 2- 14 lb. turkeys and 1- 27.5 lb fresh Ham. Was all real good, but the Wagyu was the party stealer. Thanks again for a great cut of meat.

    Posted 9/9/2016 by

  • Awesome brisket

    I was a little disappointed after trimming was done.. There wasn't much left. It was about 12.6 packaged and I MIGHT have cooked 8 lbs. Anyway, my first competition cook ever, I bought one of these. 72 teams, I placed 17th. I have cooked a lot of briskets, but damn that was good. There was almost no point muscle so burnt ends were scarce, but they came out great as well.

    Posted 9/7/2016 by

  • OFF THE CHAIN

    I got a 16 pounder, my point end was a little thin but the end product was amazing, moist and delicious.

    Posted 9/5/2016 by

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