Margaret River Wagyu Boneless P/E Brisket (Deckle-Off) MB 9+ $32/kg

Looking to level up your next low-and-slow? The Margaret River Wagyu Boneless P/E Brisket (Deckle-Off) MB 9+ is your secret weapon. Sourced from Western Australia’s pristine Margaret River region and grain-fed for over 400 days, this cut delivers next-level tenderness, deep marbling, and bold Wagyu flavour. 

Whether you're a seasoned pitmaster or a weekend BBQ enthusiast, this boneless, deckle-off beauty is made to impress. Perfect bark, juicy slices, and melt-in-your-mouth richness every time. At Carnivore Society, we bring brisket perfection to your doorstep.

Specs Without the Jargon

This brisket is trimmed and packed with ease of use in mind. By removing the deckle, we give you a uniform shape for even cooking and more precise temperature control throughout your cook.

• Cut: Boneless Packer’s Brisket (Point End) with the deckle removed
• Marbling Score: 9+ (Extremely high fat marbling, premium Wagyu grade)
• MSA Graded: Yes, certified under the Meat Standards Australia program
• Feed Program: Minimum 300 days on grain
• Origin: Margaret River, Western Australia
• Average Weight: 7 to 9kgs
• Packaging: Individually cryovaced for freshness
• Shelf Life: up to 10 weeks refrigerated
• Recommended Cooking: Low and slow smoking or sous vide
• Storage: Keep refrigerated at or below 4°C.

Why Choose Margaret River Wagyu?

Why is Margaret River Wagyu in a league of its own? Here are the top reasons this premium beef cut stands out.

• Clean and Natural Environment: The Margaret River region in Western Australia is known for its pristine conditions. Clean air, fertile soil and access to fresh water create the ideal environment for raising healthy, stress-free cattle.
• Fullblood Wagyu Genetics: These are not crossbreeds. You’re getting fullblood Wagyu, selected for consistent marbling, fine texture, and deep, buttery flavour. It’s beef with heritage and pedigree.
• Extended Grain Feeding: Each animal is grain-fed for a minimum of 400 days. This long feeding program enhances marbling, tenderness, and flavour development across every muscle.
• Deckle-Off Precision: This specific cut is deckle-off, which removes the uneven fatty portion, allowing for a cleaner presentation and more even cooking. It is ideal for pitmasters and chefs aiming for uniform results.
• Ethical and Sustainable Farming: Producers in Margaret River follow high animal welfare standards and sustainable farming practices. You are not only getting premium beef, but also supporting farms that respect the land and livestock.
• Consistently High Marbling Scores: Margaret River Wagyu consistently reaches MB 9+ marbling scores. This level of marbling ensures every bite is juicy, tender and packed with rich umami flavour.

The MB9+ Edge: Why It Matters

MB9+ marbling isn’t just premium, it transforms your brisket into a juicy, tender, flavour-packed masterpiece every single time.

• Exceptional Intramuscular Marbling: A marbling score of 9+ means the beef is laced with fine fat throughout the muscle. This fat renders slowly, infusing the meat with buttery richness and enhancing tenderness during cooking.
• Superior Juiciness and Texture: The high marbling content acts as a natural baster, keeping the brisket juicy from end to end. Each bite melts in your mouth, delivering a luxurious eating experience.
• Enhanced Flavour Depth: MB9+ brisket has a deeper, more complex flavour profile than lower grades. The rich fat brings out the natural umami of the beef, making every slice incredibly satisfying.
• More Forgiving to Cook: Higher marbling provides a buffer against drying out during long cooks. This makes MB9+ brisket ideal for low and slow methods, even for cooks who are still perfecting their technique.
• Consistent Results Every Time: With MB9+ grading, you know what to expect. The uniform marbling ensures consistent cooking behaviour and quality across the entire brisket, no matter how you prepare it.

Cooking Suggestions

This brisket is built for barbecue. It thrives in low and slow environments where smoke, rubs and technique come together.

1. Smoking

Start with a salt and pepper rub or layer on your favourite BBQ blend. Cook fat-side down at 120°C for 12 to 16 hours, wrapping in butcher paper once the bark sets. Aim for an internal temperature of around 93°C before resting for at least an hour. The result? Pull-apart beef slices with a black crust and jelly-like fat.

2. Sous Vide

 Set your water bath at 65°C and cook the brisket for 36 hours. Finish with a quick sear or blowtorch for a crust. This method locks in moisture while breaking down connective tissue slowly.

3. Oven Roasting

 While less traditional, oven roasting at low temperatures still works. Marinate the brisket overnight, cover with foil and roast at 140°C for 6 to 8 hours. Uncover and crisp up for the final 30 minutes.

Pair with: Smoky baked beans, slaw, cornbread or loaded mash.

Drinks: Bold reds or dark beers to complement the richness.

Who It’s For

This is not your everyday supermarket brisket. It is for people who care about meat and what it represents; flavour, tradition and craftsmanship. Ideal for:

• BBQ Pitmasters perfecting their bark and smoke ring
• Gourmet Chefs serving premium beef in restaurants
• Foodies hosting backyard cookouts with high standards
• Competitive Cook Teams who want that trophy-worthy cut
• Special Occasion Cooks creating a hero dish for the table

Storage & Handling Tips

To get the most out of your brisket, follow these basic storage and handling tips:

• Refrigerate immediately upon arrival. Store at or below 4°C, it can stay up to 10 weeks.
  
• Thaw slowly in the fridge for 24 to 48 hours before cooking
  
• Bring to room temperature before hitting the smoker or sous vide bath
  
• Rest after cooking to allow juices to redistribute. Minimum 1 hour wrapped in butcher paper or foil

Why Buy Margaret River Wagyu from Carnivore Society?

Looking for premium Wagyu with no compromises? Here’s why Carnivore Society is the trusted source for serious meat lovers.

• Direct Sourcing from Trusted Aussie Farms: We partner with reputable producers in the Margaret River region to bring you Wagyu beef that is traceable, ethical and consistently high in quality.
• Expertly Trimmed and Packed: Each brisket is carefully prepared and cryovaced for maximum freshness. Our cuts are clean, uniform and ready for serious cooking.
• Fast and Reliable Chilled Delivery: We offer dependable cold-chain delivery across Australia, ensuring your order arrives in top condition with no compromise on quality.
• Satisfaction Guarantee: If you are not completely satisfied with your order, our team is here to make it right. We stand behind every cut we sell.
• Customer Support from Real Meat Experts: Got a question about cooking, storing or choosing the right cut? Our team is made up of passionate meat lovers who are here to help.
• Loyalty Rewards for Carnivore Members: Join our community and enjoy exclusive access to promotions, early product drops and rewards every time you shop.
• Built for Serious Carnivores: We cater to BBQ lovers, pitmasters and professionals who demand more from their meat. If you care about quality, you are in the right place.

Ready to Elevate Your Next Cook-Up?

This isn’t just another brisket. It’s the centrepiece your smoker was made for. With rich marbling, deep flavour and unmatched tenderness, the Margaret River Wagyu Brisket MB 9+ transforms every BBQ into a true event.

Why settle for average when greatness is only a click away? Add it to your cart now and taste what serious Wagyu should be.