Experience refined Wagyu flavour with the S. Kidman F1 Wagyu Brisket MB2–3 (Deckle-off), a premium Australian brisket crafted for slow cooking excellence. This cut delivers the ideal balance between richness and classic beef character, making it perfect for smoking, roasting or braising without overpowering the palate.
Sourced from one of Australia’s most iconic cattle programs, this brisket combines F1 Wagyu genetics with controlled grain finishing to achieve consistent marbling, dependable tenderness and exceptional cooking performance. The deckle-off preparation offers a cleaner, more uniform cut that suits both experienced pitmasters and confident home cooks.
The S. Kidman Wagyu Program
S. Kidman is one of Australia’s most respected cattle producers, operating across Queensland, the Northern Territory and New South Wales. Their Wagyu composite program focuses on delivering premium eating quality while maintaining traceability, welfare standards and consistent supply.
Cattle are grain finished for a minimum of 200 days to support controlled marbling development. The program targets MB2–3 and MB4–5 marbling ranges, offering Wagyu influence without losing traditional beef flavour.
All production is HGP-free and processed under AUS MEAT and MSA grading standards, ensuring confidence from paddock to plate.
Understanding the Brisket Cut (Point End, Deckle-off)
This cut is taken from the point end of the brisket, known for its richer flavour, higher fat content and superior moisture retention during long cooks.
The deckle, a thick fatty flap often attached to brisket, has been removed to improve shape, consistency and ease of preparation.
With the deckle-off, the brisket cooks more evenly and requires minimal trimming. This makes it ideal for smoking, oven roasting or braising, producing clean slices with a uniform texture and presentation.
Marbling Grade MB2–3 Explained
An MB2–3 marbling score represents balanced intramuscular fat distribution. It delivers tenderness and juiciness without overwhelming richness, allowing the natural beef flavour to remain front and centre.
This level of marbling is particularly well-suited to brisket, as it supports long cooking times while maintaining structure. The result is meat that slices cleanly, remains moist and offers a refined Wagyu influence rather than an overly soft or fatty finish.
Taste Profile and Texture
Expect deep, savoury beef flavour supported by gentle Wagyu richness. The aroma develops beautifully during long cooks, with rendered fat enhancing juiciness without masking the meat’s natural character.
The texture is tender and cohesive, with fibres that soften under low heat while retaining bite. When sliced correctly against the grain, the brisket delivers clean, juicy slices that hold their shape and melt gradually on the palate.
Cooking and Preparation
This brisket rewards patience, precision and low temperatures:
- Remove from the refrigerator about one hour before cooking to allow even heat penetration.
- Pat dry and season simply with salt and cracked pepper to let the beef shine.
- Smoke or roast at low temperatures between 110 and 130 °C.
- Cook until internal temperature reaches approximately 90 to 95 °C and feels probe tender.
- Wrap during cooking if desired to retain moisture and control bark development.
- Rest for at least 30 to 45 minutes before slicing to allow juices to redistribute.
- Slice against the grain into thin, even pieces for optimal tenderness.
Serving Suggestions
Classic pairings enhance the brisket without overshadowing its flavour:
- Serve with roasted potatoes, smoked beans or grilled vegetables.
- Pair with pickled sides or slaws to balance richness.
- Use leftovers for brisket sandwiches, sliders or tacos.
- Enjoy as a centrepiece cut for shared meals and gatherings.
Nutritional Benefits
This Wagyu brisket delivers a nourishing balance of flavour and function. It provides high-quality protein to support muscle maintenance and recovery, making it well-suited to meat-focused diets.
Naturally occurring fats help promote satiety and sustained energy, while essential minerals such as iron and zinc support immune health and oxygen transport.
A rich profile of B vitamins further assists metabolism and cognitive function, making this brisket both indulgent to eat and valuable from a nutritional standpoint.
Storage and Handling
Correct storage protects flavour, structure and cooking performance.
- Store refrigerated at 0 to 4°C and use within the recommended timeframe.
- Freeze promptly if not cooking soon, ideally in original vacuum packaging.
- Thaw slowly in the refrigerator over 24 to 48 hours before cooking.
- Once thawed, avoid refreezing to maintain texture and moisture.
Who This Cut Is Perfect For
This brisket suits cooks who value balance, reliability and depth of flavour.
- BBQ and smoker enthusiasts seeking dependable low-and-slow performance.
- Home cooks wanting Wagyu influence without excessive richness.
- Hosts preparing generous shared meals or weekend feasts.
- Customers who prioritise provenance, consistency and eating quality.
Why Carnivore Society Members Choose It
Carnivore Society members choose the S. Kidman F1 Wagyu Brisket MB2–3 for its honest balance of flavour, marbling and performance. The deckle-off preparation simplifies cooking while delivering consistent results.
Grain-finished beef supports tenderness without overpowering the beef, and vacuum-sealed packaging provides confidence in storage and handling. It is a trusted choice for customers who want premium brisket that performs reliably every time.
Bring Premium Wagyu Brisket Home
The S. Kidman F1 Wagyu Brisket MB2–3 (Deckle-off) delivers everything a great brisket should. Clean flavour, controlled richness, dependable tenderness and exceptional versatility across smoking, roasting and braising.
Order today and experience Australian Wagyu brisket crafted for those who value patience, provenance and performance.
