A5 Japanese Wagyu Brisket

[emjamom]

Glad you enjoy Japan. So here in The good ole USA you’d go with 10 American Wagyu then? Do they cook different in their climate or are you just questioning if it’s true A5 I’m getting here in the US? Im not being abrasive but I’m about to drop a lot of cash and want to see if I should save it and buy a bunch of SRF or 1 A5. Going to cook it in Japan not in the cards. You’re one of the few I’ve found that has tasted both, so wondering if you’d buy a true Japanese A5 or a bunch, say 10, of American crossed Wagyu for same price assuming you had 2 grand that had to be spent on one or the other. I’m torn, but who knows when I get my price tomorrow on the A5 it might answer it for me.

I see what you are asking..... The A5 I have had has been cooked on a stainless steel flat grill, nothing more than medium-rare. I am amazed at how short the cooking time is, but due to the melting point of the fat, it has to be done that way...... It sounds like you are experienced cooking the American Wagyu brisket, I am not...... my concern would be how to cook it without melting all of the incredible fat, which I believe is where all the flavor comes from.... having a piece of meat melt in your mouth as you savor the flavor is a big part of the Kobe beef experience. So, for me, I would probably go with the American Wagyu.

 

[BB-que]

I see what you are asking..... The A5 I have had has been cooked on a stainless steel flat grill, nothing more than medium-rare. I am amazed at how short the cooking time is, but due to the melting point of the fat, it has to be done that way...... It sounds like you are experienced cooking the American Wagyu brisket, I am not...... my concern would be how to cook it without melting all of the incredible fat, which I believe is where all the flavor comes from.... having a piece of meat melt in your mouth as you savor the flavor is a big part of the Kobe beef experience. So, for me, I would probably go with the American Wagyu.

Thanks, I kept it to a smaller one but I want to experience it. How I cook it is still to be determined. Thinking maybe Labor Day weekend, we’ll see

 

[emjamom]

Thanks, I kept it to a smaller one but I want to experience it. How I cook it is still to be determined. Thinking maybe Labor Day weekend, we’ll see

I'm excited for you! I hope it turns out AMAZING!!!!

 

[dls1]

Nice score, BB-que. I'm sure you're going to enjoy your purchase.

Also, I second your recommendation for Crowd Cow. I got a couple Kagoshima A5 rib eyes from them in early April that were outstanding. At the time I made my purchase I knew that they sold brisket flats and were working on getting full packers. Obviously, that time has arrived and it was smart of them to decide to sell them cut in half as they are.

I've had A5 rib eyes and strip steaks before, but never brisket, and most of that has been while in Tokyo on business. It's been a mix including the revered Kobe and, to many Japanese, the more revered Miyazaki. To me, it's all been over the top. In the U.S., the only place I've ever had true authentic Kobe was in the SW Steakhouse at the Wynn hotel and casino in Las Vegas and it was also great. What made that particular dinner for two at the Wynn even more special was that it turned out to be fully comped.

Good luck, and take your time figuring out how you're going to prepare the brisket.

 

[BB-que]

Nice score, BB-que. I'm sure you're going to enjoy your purchase.

Also, I second your recommendation for Crowd Cow. I got a couple Kagoshima A5 rib eyes from them in early April that were outstanding. At the time I made my purchase I knew that they sold brisket flats and were working on getting full packers. Obviously, that time has arrived and it was smart of them to decide to sell them cut in half as they are.

I've had A5 rib eyes and strip steaks before, but never brisket, and most of that has been while in Tokyo on business. It's been a mix including the revered Kobe and, to many Japanese, the more revered Miyazaki. To me, it's all been over the top. In the U.S., the only place I've ever had true authentic Kobe was in the SW Steakhouse at the Wynn hotel and casino in Las Vegas and it was also great. What made that particular dinner for two at the Wynn even more special was that it turned out to be fully comped.

Good luck, and take your time figuring out how you're going to prepare the brisket.

Thanks, yeah Wynn is one of the couple places that serves true Kobe.

 

[BB-que]

Nice score, BB-que. I'm sure you're going to enjoy your purchase.

Also, I second your recommendation for Crowd Cow. I got a couple Kagoshima A5 rib eyes from them in early April that were outstanding. At the time I made my purchase I knew that they sold brisket flats and were working on getting full packers. Obviously, that time has arrived and it was smart of them to decide to sell them cut in half as they are.

I've had A5 rib eyes and strip steaks before, but never brisket, and most of that has been while in Tokyo on business. It's been a mix including the revered Kobe and, to many Japanese, the more revered Miyazaki. To me, it's all been over the top. In the U.S., the only place I've ever had true authentic Kobe was in the SW Steakhouse at the Wynn hotel and casino in Las Vegas and it was also great. What made that particular dinner for two at the Wynn even more special was that it turned out to be fully comped.

Good luck, and take your time figuring out how you're going to prepare the brisket.

It’s arrived! Glad it came frozen like a rock in this boiling weather. Taking a rest in the deep freezer for a few months while I get some more practice on some other packers o eat the next couple months.

 

[BB-que]

It’s arrived! Glad it came frozen like a rock in this boiling weather. Taking a rest in the deep freezer for a few months while I get some more practice on some other packers o eat the next couple months.

 

[Misplaced Nebraskan]

View attachment 400192

Woot! Congrats! get to practicing and keep us posted!

 

[neens]

There is very little actual Japanese Wagyu or Kobe beef imported into the US.
When it comes to Wagyu beef it is caveat emptor.
Because almost all of it is American Wagyu, and a hell of a lot of so-called American Wagyu cattle are crossbreeds of the four Japanese cattle breeds or crossbred with American breeds. And none are bred and raised like the Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, thus the name).
Real Japanese beef is the $50.+ per lb stuff.

Caveat emptor!

This isn’t exactly true anymore. I very easily order Australian waygu from my distributor. I can get whatever I want fresh within a few days. Yes A5 Japanese waygu is harder to get but isn’t that rare. I just had an A5 Kagoshima ribeye dry aged for 45 days.

 

[BB-que]

This isn’t exactly true anymore. I very easily order Australian waygu from my distributor. I can get whatever I want fresh within a few days. Yes A5 Japanese waygu is harder to get but isn’t that rare. I just had an A5 Kagoshima ribeye dry aged for 45 days.

Rare is a subjective term. That beef is pretty damn rare in my book.

 

[Jonok]

I ate one of the Kobe steaks in Vegas at the Wynn a few years ago (though as I recall it was a strip, not a ribeye) and still quite a bit north of $150 for a >10<14 oz steak. It tasted as though it had been cooked al confit and subsequently salamandered to perfection. Not super beefy, and, while tender, certainly not “cut with your fork” so. If

Really, it was way south of a generic Chicago/New York 45-60 day dry age steak house experience, especially in terms of taste, but also, unfortunately, for tenderness (for nearly twice the money). Dunno if the Vegas folks were ripping us off, but I’ve had much better overall steak experiences at several other establishments.

 

[neens]

Rare is a subjective term. That beef is pretty damn rare in my book.

Ya I get what you’re saying but if you want a5 waygu from Japan you can get it. Now if you specially want Kobe it might take a little longer. But Kobe hasn’t won Japanese beef title for a few years now there’s no real reason to hold out for it.

 

[BB-que]

Ya I get what you’re saying but if you want a5 waygu from Japan you can get it. Now if you specially want Kobe it might take a little longer. But Kobe hasn’t won Japanese beef title for a few years now there’s no real reason to hold out for it.

Yeah I hear ya. On another note I was a bit surprised I received this brisket in a heavy plastic bag but it wasn’t vac sealed which surprised me. But worried about freezer burn being it’s not vac sealed but I don’t have bags big enough to seal a 15 lb brisket. Anybody else surprised it’s not vac sealed and if I want to keep it 3 mo in the deep freezer any concerns?

 

[neens]

It’s not that uncommon for larger cuts of meat to not be vac sealed. It probably came to CC in a case with 2 other briskets, all 3 in one large bag just folded over.

 

[schlotz]

Believe you can get a roll of vac seal and make the correct size bag. Might be worth the effort given what you just spent.

 

[Misplaced Nebraskan]

absolutely vac seal if you can. If not, get a big zip-lock, and use the water submersion method to remove as much air as possible. wrap in some freezer paper and then into the deep freeze.