Wagyu Blackmore Fullblood Brisket Marble Score 9+
Brisket, irrespective of the animal, will always deliver. It has an unstructured, unplanned combination of meat and fat and dense muscle fibres. This cut is wonderful rolled, tied then slowly braised in stock to release the flavour of the meat and break down the connective tissue fibres, giving a luscious texture. The brisket is a firm favourite for low and slow cooking of the Texas-style barbecue.
Representing only the highest grade 9+ Fullblood Wagyu as a result of a natural, slow production process that takes 4 years to complete.
Blackmore Wagyu beef produced for Vic’s Premium Quality Meat is farmed under the Blackmore family’s eco-feeding® program, which ensures complete control over the environment in which the animals are raised, their humane management
The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. The location was specifically selected for its natural lagoons and old river red gums, allowing the cattle to be bred and fed in a natural, clean and sustainable environment.