Location of cut: The Brisket is in the lower chest area, just above the front legs. 

Texture and Flavour: The Argentinian style Wagyu Brisket is seasoned with a flavourful chimichurri rub, showcasing the luxurious quality of Wagyu beef whilst celebrating the bold and herbaceous flavours of Argentine cuisine. It's a delightful fusion of premium ingredients and traditional flavours that is sure to impress any Wagyu brisket enthusiast. The texture of brisket can vary significantly based on the cooking method, but when prepared correctly, it is known for its tender and juicy qualities.

Cooking Methods: Cook at 140°C for 3-4 hours (low and slow), tightly wrapped in foil. Open up the foil and finish on the BBQ for the final 30 minutes. Once cooked, remove from the heat and allow to rest in the foil for 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier brisket. After resting, slice the Wagyu brisket against the grain into thick slices. Serve immediately as the centrepiece of a barbecue feast, accompanied by your favourite sides and sauces. This product is also ideal for smoking.