Snake River Farms American Wagyu briskets are the “secret ingredient” for competitive barbecue teams gunning to be Grand Champion at all the top BBQ events. Our beautifully marbled briskets are hand selected and carefully cut to the latest NAMP guidelines.
Snake River Farms American Wagyu briskets are the standard for competitive barbecue teams gunning to be Grand Champion at all the top BBQ events. Our beautifully marbled briskets are hand selected and carefully cut to the latest NAMP guidelines. American Wagyu beef raised in the Northwest’s mild climate produces briskets with naturally rich marbling and superior taste. You can rely on Snake River Farms briskets for consistency, outstanding flavor and exceptional juiciness. Our briskets are sorted in five weight ranges so you can choose the best size for your smoker and personal preferences.
Beef Grading 101
This brisket is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
This full brisket is identified as a 120 Beef Brisket, Deckle-Off, Boneless by the North American Meat Processors Association (NAMP). This is made up of the flat or deep pectoral muscle (NAMP 120A) and the point or superficial pectoral muscle (NAMP 120B. The deckle, the hard fat and intercostal meat on the inside surface of the brisket, is removed. This is frequently referred to as a full packer brisket.
Fast fact: Each beef carcass has just two briskets. One on each side of the chest area. Despite the barbecue mythology, there is no discernible difference between the right and left briskets.