Stone Axe – Wagyu Brisket - Marble Score 8-9+ - $31/kg

Stone Axe – Fullblood Wagyu Brisket (MS 8–9+)

Breed: 100% Fullblood Japanese Wagyu | Origin: Northern Tablelands, NSW
Marble Score: 8–9+ | Cut Type: Full Packer Brisket (Point + Flat deckle off)

World-Class Fullblood Wagyu Brisket. Built for Pitmasters, Chefs & Carnivore Purists.

You don’t get better than this. The Stone Axe Fullblood Wagyu Brisket is the gold standard in Australian Wagyu — bred from 100% Japanese Fullblood genetics, pasture-raised in New South Wales’ cool-climate, high-altitude terrain, and finished on a custom grain ration for over 400 days to produce a Marble Score of 8–9+.

This isn’t Wagyu-style. This is the real deal Fullblood Wagyu — no crossbreeds, no shortcuts, no compromises.

🔍 Product Breakdown

• Brisket Type: Full Packer – includes both the Point (deckle off) and Flat

• Marble Score: 8–9+, ideal for maximum fat melt, flavour infusion, and smoke penetration

• Weight Range: 5.5 kg – 7.5 kg - 2 pieces per box

• Trim Level: Untrimmed – retain full control over fat cap and shape

• Packaging: Vacuum sealed | Individually packed | Chilled or flash-frozen

• Aging: Wet-aged 21–28 days for enhanced tenderness and flavour profile

🧬 Why Fullblood Matters

• 100% Verified Japanese Genetics – No Angus, No Crosses

• DNA-Tracked Herds – Award-winning lineage from Tajima & Kedaka bloodlines

• Ethically Raised – Stress-free handling, no hormones, no antibiotics

• Climate-Focused Breeding – High-altitude farms improve muscle development and flavour

Stone Axe is internationally recognised for producing Australia’s most awarded Fullblood Wagyu, with accolades across Japan, Europe, and the U.S. This brisket is a direct cut from their elite Fullblood herd.

🍽️ Flavour & Texture

• Taste Notes:
  ✔️ Deep umami beef flavour
  ✔️ Subtle caramelised fat sweetness
  ✔️ Long, clean finish from ultra-pure intramuscular fat

• Texture Profile:
  ✅ Point: Soft, gelatinous, perfect for burnt ends or shredding
  ✅ Flat: Even grain, sliceable, ideal for plate service

Expect a juicy, buttery result every time — with the kind of smoke ring and bark only Fullblood Wagyu can deliver under low & slow conditions.

🔥 How to Cook It Right

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

• Wrap in Butcher Paper at: 74°C–77°C

• Probe Tender Target Temp: 95°C–98°C

• Resting Time: Minimum 2 hours, ideally 3–4 in an insulated warmer/esky

• Serving: Slice the flat across the grain; cube the point for burnt ends or re-sear

Chef’s Note: This brisket renders best when cooked with patience. Allow fat to break down slowly — don’t rush the rest phase.

🥩 Best For:

• Competition BBQ (KCBS, ABA, Steak & Smoke-Off events)

• High-end restaurants offering Wagyu plates or burnt ends

• Carnivore meal preppers looking for fatty, protein-rich beef

• Anyone who refuses to settle for “supermarket-grade” brisket

📦 Storage & Shipping

• Chilled Shelf Life (Vac Sealed): 3–4 weeks from packed date

• Frozen Shelf Life: 12+ months

• Shipping: Available across VIC, NSW, QLD, SA, WA

• Note: Price calculated per kg. Final weight and cost confirmed at packing

💯 The Carnivore Society Guarantee

When we say premium, we mean it. This is brisket from the top 1% of Wagyu genetics in Australia — full traceability, uncompromising quality, delivered fresh or frozen with cold chain integrity.

If you're serious about flavour, fat, and perfect brisket cook-ups — Stone Axe Fullblood is your holy grail.

📦 Bulk Buyers & Wholesale Supply

Need 30kg+? We offer custom trims and pricing for BBQ joints, restaurants, butchers and caterers.
📧 wholesale@carnivoresociety.com.au

🔥 Order now and cook the brisket most pitmasters only dream of.
Limited availability — add to cart before it sells out.