Wagyu Navel End Brisket is from the lower chest or breast of a cow. Although just one muscle, it has two very different ends, so cutting in half is ideal for convenience and cooking. Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness, and the added marbling within the Brisket provides a sultry buttery finish, enhancing the finished product.
The Navel End Brisket is more evenly shaped and larger than that of its other half, the Point End Brisket. With an ideal layer of fat on one side and running through the middle, it is ideal for a classic slow-baked meal, or for barbecuing. For anyone looking to make beef bacon or pastrami, this is the piece to do it with! After cooking it slices exquisitely and consistently throughout.
This cut can be utilised in many different ways. Cutting it into 1-inch cubes it provides a plethora of options, from skewers to stews, pies and everything in between. Or leave as a whole piece and slow cook with onions, carrots, wine and beef stock for a melt in your mouth meal. Perfect for those winters Sunday lunches with the whole family. The leftovers can be shredded apart and given a new lease of life too. Cost-effective but not compromising taste and flavour!
Wagyu Cross with Holstein