Margaret River – Wagyu Brisket - Marble Score 9+ - $26/kg

Margaret River Wagyu Brisket – Marble Score 9+

Origin: Margaret River, WA | Breed: Purebred Wagyu | Grade: Marble Score 9+

Unmatched Quality. Unforgettable Brisket. Only for the True Carnivores.

From the fertile pastures and cool coastal climate of Margaret River, this is Wagyu brisket raised to perfection—designed for the smoker, engineered for flavour, and proven to impress. Boasting a rare Marble Score of 9+, this brisket sits at the very top of the Wagyu grading system, with extreme intramuscular marbling that melts slowly during low and slow cooking, infusing every inch of meat with buttery richness and unmatched succulence.

🔍 Product Overview

• Full Packer Brisket – includes both Point and Flat for versatility in texture and taste

• Marble Score 9+ – highest grade available before BMS 10–12 ultra-premium imports

• Untrimmed & Vacuum Sealed – control your own fat cap and silver skin prep

• Weight Range: 5 kg – 7.5 kg (average per brisket)

• Aging Process: Wet-aged for 21–28 days for deeper beef flavour and tenderness

• Packaging: Individually vacuum sealed, chilled or flash-frozen for maximum freshness

🌱 Raised in the Margaret River Region – Western Australia

The brisket comes from 100% Australian Wagyu, bred and finished in Margaret River’s pristine grazing land, famous for its cool air, clean water, and rich soil. Cattle are grass-fed during early life stages, then grain-finished for 400+ days to develop high marbling scores without compromising animal welfare.

• No Hormones

• Antibiotic-Free

• Certified Wagyu Genetics

🍽️ Taste, Texture & Cooking

Flavour Profile:

✔️ Intense beefy flavour
✔️ Buttery, melt-in-your-mouth mouthfeel
✔️ Clean finish with lingering umami richness

Texture:

• The Point delivers juicy, gelatinous bites that shred beautifully.

• The Flat provides structured slices perfect for presentation.

• Together, they create the perfect cook for slicing, pulling, or burnt ends.

🔥 Perfect For:

• Competition BBQ Teams chasing the perfect bark & smoke ring

• Backyard pitmasters who know their meat

• Upscale restaurants offering Wagyu brisket plates or burnt ends

• Meal preppers wanting a high-fat, keto-approved beef cut

• Wholesale buyers stocking premium meat cases

🥩 Cooking Recommendations

• Smoker: 110–120°C (225–250°F) for 10–14 hours

• Internal Target Temp: 95–98°C with a clean skewer probe

• Resting: Minimum 2 hours in a warmer or esky

• Wrap: Texas crutch with butcher paper from 75°C for best bark

• Bonus Tip: Save the trimmed fat to render for premium Wagyu tallow

📦 Shipping & Storage

• Storage: Keep chilled at 0–3°C or frozen below –18°C

• Shelf Life (Vacuum Sealed):

  • Chilled: up to 10 weeks from Delivery

  • Frozen: up to 12 months

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

💯 Carnivore Society Guarantee

We don’t do cheap cuts, shortcuts, or supermarket grade. This is restaurant-quality Wagyu direct from source, curated for meat lovers who take their brisket seriously. If it doesn’t blow your mind—you didn’t cook it right.

🧾 Need Bulk or Wholesale Supply?

Contact us for commercial pricing and butcher-direct Wagyu supply to restaurants, BBQ food trucks, and meat retailers across Australia. MOQ: 30kg | Custom trim available.

🔥 Elevate your next cook with a brisket that sets the standard. Add to cart and taste the difference.
➡ Only available while current stock lasts.