Brisket is the perfect cut for slow cooking or smoking low & slow in a smoker or charcoal BBQ. Brisket is full of beefy flavour, but as a traditionally tough cut it benefits from long sustained low temperatures to break down the collagen.
You can view our easy to follow Brisket recipe here:
Wagyu is full of finely flecked intramuscular fat - this fat is full of intense flavour, and melts much closer to room temperature than regular fat. This means that less fat makes it into your waist, but all the flavour makes it onto your plate.
Wagyu fat is also full of monounsaturated fats (the same you'll find in avocado's) which helps to promote good heart health.
