These are 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. These premium cuts are ideal for braising, smoking or any long and slow cooking method.
Perfect for barbecue competitions or a first-class backyard feast, Snake River Farms American Wagyu briskets are rich with spectacular marbling and unbeatable tenderness. 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.
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.
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.
Beef Grading 101
This brisket is American Wagyu Gold Grade, rated 9+ 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 marbling 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
The 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: Instead of collar bones, beef cattle are supported by the muscles that make up the brisket. They carry about 60% of each animal’s body weight.
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