Wagyu Point End Brisket is the front end from the breast area. Although just one muscle, it has two different cuts, the Point End being favoured by BBQ extraordinaires because it is where the famous “Burnt Ends” come from. 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. The rich marbling of this cut means it retains flavour and keeps tender during cooking, especially essential with the low slow methods used in barbecuing.
The Point End Brisket really is unrivalled when it comes to barbecuing. Barbecue competitors use this cut as it has a stunningly thick cap of fat covering the delectably tender meat underneath.
Cube and use in stews, or barbecue at any time of year. There is nothing better than brining this beautiful piece of meat for 3 – 4 days, covering in a dry rub and cooking over charcoal and wood on a barbecue on a summer's day. It provides a sublime centrepiece and will be enjoyed by everyone.
Wagyu Cross with Holstein