Akaushi Wagyu Brisket

Brisket is an incomparable piece of beef from the breast section that can be cured for corned beef, smoked in barbecue, roasted in the oven low and slow, or braised for a hearty pot roast or beef bourguignon. Popular around the world for its succulent, falling-apart tenderness and delicious flavor, brisket is a traditional holiday meal in many cultures, as well as a staple in Winter times. Whatever recipe you choose, the brisket should be cooked low and slow for optimal results.

This Akaushi Wagyu scores high in marbling and has a delicate, soft, buttery taste and texture. Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor’s breed in Japan, where it was first free-ranged on Mount Aso, the largest active volcano in Japan. The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.

Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!