Wagyu Brisket Beef Breakdown with KC Cattle Company
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Time to read 5 min
Table of contents: Wagyu Brisket Breakdown
The brisket is one of the primal cuts on beef. It comes from the breast/pectoral area. The brisket can be separated into the point and the flat, but is typically preferred as a "whole packer". This means that the flat and point are still connected on the brisket and cooked/prepared as one cut. This is how we sell our Wagyu briskets here at KC Cattle Company.
The brisket is a heavily used muscle on cattle so it is best cooked "low and slow". The perk with Wagyu brisket is that it's loaded with marbling which adds amazing flavor and tenderness to the cut.
Fun fact, we only get (2) wagyu briskets back on each of the cattle we process, which is one of the reasons why brisket is a more expensive. Who knew today would turn into a little lesson in supply and demand for our Wagyu beef breakdown this week.
P.S. Be on the look out for how owner Patrick smokes and prepares his wagyu brisket. He made a brisket for our holiday party this past year and lets just say everyone in the room said it was hands down the BEST brisket they had ever tasted! We'll link the recipe here once it's live! Be sure to check out our other Wagyu Cooking Guides in the mean time.
Wagyu Brisket Breakdown: Key Takeaways
Brisket is a primal cut of beef that comes from the breast/pectoral area of the cow.
At KC Cattle Company, we offer whole packer Wagyu briskets, which include both the flat and the point —still connected for maximum flavor and moisture.
The brisket is a hardworking muscle , which makes it ideal for low and slow cooking methods like smoking or braising.
Our Wagyu briskets are loaded with intramuscular marbling , delivering:
Superior tenderness
Bold, buttery flavor
Incredible juiciness
Fun fact : We only get two briskets per steer , which makes this cut limited and premium —a simple example of supply and demand at work.
Explore our full library of Wagyu Cooking Guides to level up your skills.
What Is Wagyu Brisket?
Wagyu brisket refers to the brisket cut—located in the breast or lower chest of the cow—from Wagyu cattle, known for its incredible marbling, tenderness, and buttery flavor. Unlike standard beef brisket, Wagyu’s fine intramuscular fat elevates every aspect of the eating experience.
Image: Justin Holt | Holt Works
Where Does The Brisket Come From?
Brisket is one of the nine primal cuts, comprised of two muscles—the deep pectoral (“flat”) and the superficial pectoral (“point”)—that support up to 60% of a cow’s body weight. This high-demand area becomes tender and flavorful when cooked low and slow.
Understanding Wagyu Brisket vs. Traditional Brisket
Wagyu beef, originating from Japanese cattle breeds, is prized for exceptional marbling—graded on refined scales that gauge intramuscular fat. While Angus and other cattle offer great flavor, Wagyu delivers:
Superior tenderness — rich marbling breaks down during cooking
Intense buttery flavor — fat carries savory and sweet notes
Moist bite — fat cap and marbling prevent dryness
Cuts: Flat vs. Point in Wagyu Brisket
- Flat cut : Leaner, uniform thickness—ideal for even slices.
Point cut : Highly marbled, rich, and perfect for burnt ends.
Whole packer brisket : Includes both cuts plus fat cap—offering versatility and flavor for those long, slow cooks.
Why Wagyu Brisket Is Special
Melt-in-your-mouth texture — collagen and fat in wagyu brisket transforms into silky gelatin.
Unmatched juiciness — fat cap seals in moisture during long cooks.
Bold, nuanced taste — marbling adds depth beyond smoke and spice.
Cooking Techniques for Wagyu Brisket
1. Low & Slow (Smoking)
Target 225–250°F smoker temp for optimal fat render en.wikipedia.org kccattlecompany.com .
Plan about 1 hour per pound plus a wrap at 160–165°F.
Use fruitwood (apple, cherry) for lighter smoke; oak/hickory for bold Texas-style.
2. Oven Braise
Sear until deeply browned, then braise at 300°F for 4–6 hours in stock, wine, or aromatics.
Ideal when wood-smoking isn’t possible.
3. Finish & Make Wagyu Brisket Burnt Ends
After slicing flat, cube the point end, toss in sauce, and return to heat (an oven at 325 for 15 minutes work for caramelized edges.
Image: Justin Holt | Holt Works
Wagyu Brisket Flavor Pairings & Serving Ideas
Classic : Texas-style BBQ sauce, pickles, white bread.
Elevated : Horseradish-cream, roasted root vegetables, salted Wagyu drippings.
Side dishes : Creamy mac & cheese, tangy slaw, collard greens.
Drink pairings : Full-bodied wines (Zinfandel, Malbec) or smoky bourbon.
Wagyu Brisket FAQ
How much brisket should I use per serving?
Estimate ½ to ¾ lb per guest prior to cooking (Wagyu may render more fat).
How to tell when the brisket is done?
Use a probe thermometer: 195–205°F internal temp for fork-tender meat.
Should I rest it after cooking?
Yes. Wrap in butcher paper or foil and tent for at least 1 hour to stabilize juices.
How do I reheat wagyu brisket?
Wrap in foil with drippings or beef broth at 300°F for ~30 mins, or slice and gently reheat in sauce.
Kaleigh Montgomery
Contributing author to the KC Cattle Company Journal and the wife of founder Patrick Montgomery. She helps raise their family on the ranch—living the ranching values of faith, hard work, and stewardship that shape everything we do.
With over five years leading marketing at KC Cattle Company, Kaleigh brings her expertise in storytelling, brand growth, and consumer engagement to every piece she writes. Her strategic insight ensures our content not only informs, but connects deeply with those passionate about quality beef and ranch life.
Before founding the ranch, she built a career in marketing and account management. That experience sharpened her skills in communication, analytics, and creative problem-solving—skills she now channels into crafting compelling narratives and meaningful guides for our community.
Kaleigh’s authentic perspective—from raising kids among Wagyu cattle to navigating brand strategy—lends credibility and heart to her work. Her leadership in marketing empowers KC Cattle Company to grow its story, while her voice in the Journal invites readers into the delicious world of wagyu beef and the real, daily life behind the premium beef.
Kaleigh writes with heart, honesty, and a passion for preserving the American ranching tradition. Through her stories, she reminds us all that great food isn’t just raised—it’s nurtured by families who care.
