King River – Purebred Wagyu Brisket - $19/kg

King River – Purebred Wagyu Brisket 

Origin: King Valley, VIC | Breed: Purebred Wagyu (93–99% Wagyu genetics)
Grade: Marble Score 7–8+ | Cut: Full Packer Brisket – Point & Flat

Bold, Rich and Undeniably Wagyu. A Brisket Worth Smoking.

Raised in the lush foothills of Victoria’s King Valley, this Purebred Wagyu Brisket delivers everything you want from a premium cut — intense beef flavour, buttery marbling, and smoke-absorbing richness that will take your next BBQ or low-and-slow cook to the next level.

Bred from Japanese Wagyu lines, but with just a touch of crossbreeding for structure and balance, this Purebred Wagyu (93–99% Wagyu genetics) gives you more marbling than Angus, more bite than Fullblood, and unbeatable value for the quality it brings.

🔍 Product Specifications

• Cut: Full packer brisket – includes both Point and Flat

• Marble Score: 7–8+, consistently rich but not overly fatty

• Weight Range: 5.5 – 7.5 kg average

• Breed: Purebred Wagyu – 93–99% Japanese Wagyu genetics

• Trim: Untrimmed – ideal for custom prep or pit-style cooking

• Packaging: Vacuum sealed, wet-aged, chilled or frozen options available

• Ageing: Wet-aged for 21–28 days to develop tenderness and a deeper flavour profile

🧬 Why Purebred Wagyu?

Purebred Wagyu offers the best of both worlds:

• The marbling and mouthfeel of Japanese Wagyu

• The structure and muscle texture of Aussie cattle genetics

• Easier to cook than Fullblood, with more flavour than crossbred

• Ideal for both BBQ enthusiasts and restaurant kitchens chasing consistent performance

King River Wagyu is known for small-batch farming, ethical treatment, and slow, high-quality finishing diets. Each animal is grain-finished for over 350 days, producing incredible marbling without sacrificing structure.

🧂 Flavour Profile & Texture

• Flavour:
  ✔️ Bold beef-forward flavour with clean fat finish
  ✔️ Natural umami and richness from high marbling
  ✔️ Balanced fat-to-meat ratio – indulgent without being overwhelming

• Texture:
  ✅ Smooth, consistent grain
  ✅ Point side is juicy and gelatinous
  ✅ Flat side stays sliceable and tender with proper resting

Perfect for burnt ends, plate slicing, or shredding into smoky sandwiches and wraps.

🔥 Recommended Cooking Method

• Offset Smoker or Pellet Smoker: 110°C–125°C (225°F–250°F) for 10–14 hours

• Wrap Temp: 74–77°C in butcher paper or foil

• Finish Temp: 95–98°C – probe should slide in like butter

• Rest: 2–4 hours minimum in a warm holding box or esky

• Serving Ideas: Texas-style slices, shredded brisket rolls, burnt ends

🥩 Who This Is For:

• BBQ pitmasters wanting high-end results with less rendering time

• Chefs offering Wagyu plates or brisket sandwiches

• Meal preppers on high-protein or keto plans

• Carnivores looking for real quality without the Fullblood price tag

📦 Shipping, Storage & Handling

• Storage:

  • Chilled (0–3°C): Use within 21–28 days from packaging

  • Frozen (–18°C): 12-month shelf life

• Shipping: VIC, NSW, QLD, SA, WA – refrigerated couriers

• Packaging: Vacuum sealed, labelled with traceability and pack date

• Allergens: None | Gluten-Free | Hormone-Free

💯 The Carnivore Society Standard

This is premium brisket, done right. Whether you’re cooking for friends, prepping for competition, or lining up next week’s meal plan, King River Purebred Wagyu delivers on flavour, structure, and smoke performance—every time.

📦 Want 30kg+?

Wholesale available for food trucks, BBQ restaurants, meal prep services and caterers.
📧 Email us at wholesale@carnivoresociety.com.au for carton pricing or regular supply agreements.

🔥 Add to cart now and taste what happens when Wagyu meets Australian bushcraft.
Purebred excellence. Pit-tested flavour. Only from Carnivore Society.