The Butcher's Blog

Wagyu beef’s impressive marbling, tenderness, and rich flavor make it a special treat for steak lovers. Whether you choose Wagyu ribeye, filet mignon, or an American Wagyu brisket, it delivers a level of luxury that everyday beef can’t match. 

The marbling score is key when picking out a tender and flavorful piece of meat. That’s why at Booth Creek Wagyu, we created our own grading system. These marbling scores help us evaluate the amount and distribution of the meat's intramuscular fat. Higher grade marbling will be more tender and have more flavor to the meat.  Want to choose the perfect cut of meat? Let's break down what marbling scores really tell you. What is marbling grading? The marbling grade helps determine the meat's tenderness, juiciness, texture, and flavor. Globally, several highly respected meat grading systems evaluate marbling and quality. Each of the following systems gathers various insights to compile its grade: BC (Booth Creek Wagyu Grading System) USDA (United States Department of Agriculture) JMGA (Japanese Meat Grading Association) MSA (Meat Standards Australia) How do Beef Marbling Scores work? The Beef Marbling Score (BMS) is a system used to evaluate the amount and distribution of intramuscular fat (marbling) within a cut of beef, particularly Wagyu. It's a crucial factor in determining the meat's quality, tenderness, juiciness, and flavor. Booth Creek Wagyu Grading System At Booth Creek Wagyu, we’ve developed a unique grading system—BC40, BC30, BC20, and BC10—based on Wagyu genetics and digital marbling percentage (DMP).  Each grade offers a distinct flavor and tenderness, giving you the opportunity to discover the Wagyu profile that best suits your personal taste and meal, much like choosing a favorite chocolate or whiskey. BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+. BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%. BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%. BC10: Offers a traditional beefy flavor. Intramuscular fat percentage of 10-19%. Why is Marbling Important? A beef's marbling score determines its quality in the culinary space. Understanding the marbling score helps determine important factors like pricing and what the most effective cooking technique to use is. How is Beef Graded by the USDA? In America, the USDA grades beef as "Prime," "Choice," or "Select," to highlight the differences in marbling. Prime represents a higher grade of beef with exceptional marbling. These meats are often described as a "melt-in-your-mouth" experience. Prime steaks will come at a premium price, but the superior quality of the beef will elevate your dining experience. A Choice steak delivers a balance between quality and price. It will offer a moderate amount of marbling, making it an excellent option for those seeking a tender and juicy cut without the higher premium price. Choice steaks are commonly available in grocery stores or neighborhood cookouts. A Select steak offers the least amount of marbling, which results in a leaner, firmer, and milder flavor of meat. While it may be lacking in richness, Select steaks can still offer a satisfying dinner when prepared properly. Consider slow cooking methods or marinating to bring out its best qualities. What is the Australian grading system? The Australian grading system for beef considers not only the beef marbling standard but also overall meat quality. Australia has the MSA (Meat Standards Australia) system, similar to how the US has the USDA (United States Department of Agriculture).  The Australian Meat Marbling System helps determine how tender and flavorful the beef will be once it's cooked by considering factors like marbling and age. MSA 3-Star (MSA Graded): Represents a guaranteed minimum level of eating quality and meets a minimum standard for tenderness, juiciness, and flavour based on consumer testing. MSA 4-Star (Premium Quality): Indicates a higher level of eating quality. Consumers can expect a more tender, juicy, and flavourful eating experience. MSA 5-Star (Supreme Quality): This is the highest MSA grade, representing exceptional eating quality. Beef with this rating is predicted to be consistently tender, very juicy, and possess excellent flavour. How about the Japanese Meat Grading Association? The JMGA is the authoritative group responsible for grading and certifying beef in Japan. The world-renowned Japanese Wagyu is graded by the Japanese Meat Grading Association.  This stringent system has a comprehensive approach that evaluates both yield grade and quality grade. Yield grade measures how much meat is usable from the cattle with a score of A, B or C, with A being the highest score possible. This is typically used by meat producers and distributors to determine the expected yield from a single head of cattle. Quality grade assesses the overall quality of the beef based on four key factors, each evaluated on a scale of 1 to 5 (with 5 being the highest). Marbling (BMS: Beef Marbling Standard): This is crucial for Wagyu. It refers to the amount and distribution of intramuscular fat. The JMGA uses a Beef Marbling Standard (BMS) scale from 1 (no marbling) to 12 (extremely abundant marbling). These BMS scores are then translated to the 1-5 Quality Grade for marbling. Higher BMS generally means a higher Quality Grade and richer flavor/tenderness. Meat Color and Brightness (BCS: Beef Color Standard): The color of the lean meat is assessed using a 7-point scale. Mid-tones with good brightness receive higher scores. Firmness and Texture: Evaluated visually and by touch, considering the meat's firmness (moisture retention) and the fineness of the muscle fibers. Fat Color, Luster, and Quality (BFS: Beef Fat Standard): The color of the fat (ideally white or creamy), its glossiness, and overall quality are assessed using a 7-point scale. The highly sought-after A5 rating is the result of combining the yield grade and quality grade. It's because of JMGA's strict standards that only the finest cuts of Wagyu earn this seal of approval. What is a 12 marbling score? A 12 marbling score is the highest possible score on the Beef Marbling Standard (BMS) scale used in the Japanese Wagyu beef grading system. Here's what it signifies: Extremely Abundant Marbling: A BMS of 12 indicates an exceptional and incredibly high level of intramuscular fat. The fat is distributed throughout the muscle fibers in a dense, intricate web-like pattern. The meat will appear almost white with fat, with very little visible lean muscle. Ultimate Tenderness: The extensive marbling translates to unparalleled tenderness. As the meat cooks, the fat melts and lubricates the muscle fibers, resulting in a "melt-in-your-mouth" texture that is a hallmark of top-quality Wagyu. Intense Richness and Flavor: The high fat content also contributes to an incredibly rich, buttery, and often slightly sweet flavor. The rendered fat permeates the meat, creating a luxurious and decadent taste experience. Premium and Rare: Beef with a BMS of 12 is exceptionally rare and highly prized. It represents the pinnacle of Wagyu quality and commands the highest prices.    Corresponds to Quality Grade 5: On the overall Japanese Quality Grade scale (1 to 5), a BMS of 8-12 falls within the Grade 5 category, which is the highest quality grade. Tips for cooking your steak with a 12 marbling score: Simple is best- Avoid overwhelming this steak with heavy seasonings or butter. A bit of salt and pepper will allow the flavor of the meat to shine in each bite. Take time to bring it to room temperature- Build in prep time of about 30 minutes before you start cooking to let your steak sit out and rest. This will maximize tenderness and lock in flavor. High heat cooking method- Whether you'll be pan-searing, grilling, or cooking on a cast iron skillet, use high heat. This will allow the fat to melt while also getting that nice sear on the outside of the steak to lock in the flavor. Don't overcook—With a steak this exceptionally marbled, do not overcook it. We recommend medium-rare or at most medium. Cooking it any longer risks losing tenderness and compromising the rich flavor. Rest- Although you'll be eager to dig into your steak with exceptional marbling, allow it to rest for 5-10 minutes before doing so. This is a crucial step to allow the juices and flavor to lock into the meat. Is the marble score 2+ good? Compared to traditional grass-fed beef, a marbling score that falls between 2-3 is still an elevated taste that is both tender & juicy, with the distinctive flavor of wagyu. A marbling score of 2-3 is considered a leaner steak, which translates to a delicious meal when paired with the proper cooking method. We recommend using a method that adds more moisture, like pre-marinating or slow cooking. Is A5 or A9 Wagyu better? It's important to clarify that directly comparing a Japanese A5 Wagyu to an Australian "A9" is not straightforward because they come from different grading systems with different scales and criteria.  However, we can make some informed comparisons based on what those grades generally represent: Marbling: Both Japanese A5 (BMS 8-12) and Australian A9 (MB 9+) represent the pinnacle of marbling within their respective systems. You can expect an exceptional amount of intramuscular fat in both. In many cases, the marbling level could be very similar, with some top-tier Australian Wagyu (MB 9+) potentially reaching the same visual intensity as Japanese BMS 10-12. Overall Quality Assessment: The Japanese A5 grade takes into account four quality factors (marbling, color, firmness, and fat quality), with the lowest score in any category determining the final grade. Australian Wagyu graded with an MB 9+ primarily emphasizes the extreme level of marbling. While other quality factors are important for Australian producers, the "A9" designation focuses heavily on marbling.    Flavor and Texture: Both will offer intense richness, tenderness, and a luxurious mouthfeel due to the high marbling. However, subtle differences in flavor and texture can arise due to breed variations within "Wagyu" genetics, feeding practices, climate, and the overall raising environment in Japan versus Australia. Some connoisseurs note that Japanese Wagyu can have a slightly more delicate, almost sweet richness, with a melt-in-your-mouth texture often attributed to its longer feeding periods and specific care. Australian Wagyu, while also incredibly rich, might have a slightly more "beefy" profile depending on its specific genetics and diet.    Grading Philosophy: The Japanese system is often perceived as more holistic and stringent in its overall quality assessment beyond just marbling. Achieving an A5 requires excellence in all four quality factors. The Australian AUS-MEAT system with its MB 9+ primarily highlights the extreme marbling. Conclusion Understanding marbling scores is your key to selecting tender and flavorful beef, and while global systems like the USDA, MSA, and JMGA provide valuable frameworks, Booth Creek Wagyu offers a unique perspective with our BC10 to BC40 grading system.  Based on Wagyu genetics and precise digital marbling percentage, Booth Creek Wagyu ratings allow you to explore a spectrum of distinct flavors and tenderness levels. Just as you might choose a favorite chocolate or whiskey, our BC system empowers you to discover the perfect Wagyu profile to elevate your personal taste and any meal.  So, whether you're familiar with international standards or exploring the nuanced world of Booth Creek Wagyu, let marbling be your guide to a truly satisfying and exceptional beef experience.  

Wagyu 101 Wagyu refers to specific breeds of Japanese cattle renowned for their intense marbling and exceptional meat quality. The Four Main Wagyu Breeds of Japan Include: Japanese Black (Kuroge Washu): Making up about 95% of Wagyu raised in Japan, this breed is known for its fine, web-like marbling and a sweet, buttery flavor that melts in your mouth. The Tajima strain of Japanese Black is the exclusive source of authentic Kobe beef. Japanese Brown (Akage Washu): Also called "Red Wagyu," this breed is primarily raised in Kumamoto and Kochi prefectures. It's known for its slightly leaner meat with a fine texture and savory flavor. Japanese Shorthorn (Nihon Tankaku Washu): Predominant in the Tohoku region, this breed offers lean meat with low fat content and a mild, savory taste. They are often pastured in summer and fed indoors in winter. Japanese Polled (Mukaku Washu): The rarest of the four breeds, with a high lean meat content and a rich, meaty flavor. What does the name Wagyu mean? The name Wagyu literally translates from Japanese to English as Wa (和): Japanese and Gyu (牛): Cow or cattle. While the literal translation is simple, the name "Wagyu" carries a connotation of intensely marbled, high-quality beef originating from Japan. Outside of Japan, the term can sometimes be used more broadly to refer to crossbred cattle with Wagyu lineage, such as American Wagyu or Australian Wagyu. What is so special about Wagyu beef? Intense Marbling: This is a key characteristic. The fat is finely dispersed throughout the muscle, as opposed to existing as a separate outer layer. This fat has a lower melting point than regular beef fat, contributing to a unique texture and flavor. Flavor Profile: Wagyu is known for its buttery, rich, and often slightly sweet flavor with a distinct umami (savory) note. It's often described as more "sweet" than "greasy." Tenderness: The high marbling lubricates the muscle fibers, resulting in exceptionally tender and sought after beef that requires little chewing. Genetics: The unique qualities of Wagyu are largely due to the specific genetics of the Japanese cattle breeds relating to fat storage, fat metabolism, variations in the myostatin gene expression that inhibit muscle growth, and smaller fat cells.  Cattle Rearing Practices: In Japan, Wagyu cattle are typically raised with meticulous care, including special diets (often including grains), stress-free environments, and longer feeding periods to promote marbling. How are Japanese beef cattle raised? The raising of Japanese beef cattle, particularly Wagyu, is a meticulous process that blends genetics with specialized care to produce a highly prized, marbled meat. Strict Pedigree: Emphasis is placed on pure bloodlines and careful selection for breeding, focusing on genetic traits that promote marbling, growth rate, and meat quality.    Traceability: In Japan, each Wagyu cattle has a unique identification number to trace its history back to the farm of origin, including birth date and bloodline.    Specialized Care for Calves: Calves often receive individual attention, sometimes including bottle-feeding to ensure proper nutrition and health.    Stress Reduction: Creating a calm and comfortable environment from birth is crucial, as stress can negatively impact meat quality.    Controlled Diets: Wagyu cattle are typically fed a carefully balanced diet that evolves as they mature. This often includes high-quality hay, grains like corn and barley, and protein-rich supplements.    Small Herds with Limited Grazing: Wagyu are often raised in smaller groups, allowing for more individual attention. While some grazing may occur, especially for breeding stock, many Wagyu cattle spend a significant portion of their lives in barns to control their diet and limit strenuous activity, which can hinder marbling. Brushing/Massage: While not a universal practice, some farms historically used or still use brushing to improve circulation and relax muscles.    Where are Japanese cattle raised? Wagyu cattle are raised throughout Japan with several regions famously known for producing the finest examples of the breed. Areas like Kobe, Miyazaki, and Matsusaka are known for their excellence in cattle.   Much like fine wine, regional territory plays a role in defining the nuances of the final product. This includes factors such as: Climate: Temperature and humidity can affect the cattle's metabolism and fat deposition. Water Quality: The purity and mineral content of the water the cattle drink can have subtle effects. Local Feed: While grains form the basis of the diet, regional variations in feed ingredients and their quality can impact the flavor profile. Traditional Techniques: Long-established farming practices passed down through generations within specific regions can contribute to unique qualities in the beef. What are Japanese Polled? The Japanese Polled is a unique and rare kind of native Wagyu breed in Japan. The Japanese Polled cattle is the result of crossbreeding native Japanese cattle with Scottish Angus, and is distinguished by the absence of horns, which gave the term “polled”.  These cattle tend to offer leaner meat with less intense marbling, but in exchange for a richer "umami flavor". This flavor is best described as less buttery and more beefy.  For those who seek complexity over indulgence, Japanese Polled is a connoisseur's top choice. What's so special about Japanese Shorthorn? Japanese Shorthorn cattle are raised in the northern part of Japan and offer an entirely different expression of Wagyu. This breed produces leaner meat with modest marbling but delivers a robust and savory flavor.  It’s a favorite for those who admire a more rustic and traditional beef flavor. Why is Wagyu so expensive?   The premium cost of Wagyu beef reflects the exceptional care, time, and dedication required to raise these cattle. Customized nutrition and stress-free lifestyles are designed to maximize quality, which comes at a higher price.  Japanese black cattle, Korean cattle, or Japanese brown cattle are labor-intensive and high-maintenance. You’re purchasing is a culinary tradition defined by rarity, quality, and incredible craftsmanship. What is the highest grade of Wagyu? The pinnacle of Wagyu grading is A5, the highest possible grade under the Japanese beef grading system.  The "A" designates how much usable meat you'll get from the cow, and the "5" denotes top-tier marbling, color, texture, and quality. Indulging in an A5 Wagyu steak is a culinary experience. An A5 Wagyu beef steak represents one of the most refined and sought-after dining experiences in the world.  You can expect a texture that is tender with an exceptionally balanced flavor. How is A5 Wagyu beef regulated? When it comes to regulation, Japan takes it very seriously. There is a strict grading system in Japan, the Japanese Meat Grading Association (JMGA). The Japan Meat Grading Association serves as the authoritative body responsible for maintaining the integrity and standards of Wagyu beef in Japan.  Comparable in function to the American Wagyu Association, its role is not only regulatory but also protective.  They ensure that the prestige and authenticity of true Wagyu remain uncompromised. What do the Grades mean? The Japanese Meat Grading Association (JMGA) oversees a strict grading system that evaluates both yield and quality:    Yield Grade (A, B, C): Represents the percentage of usable meat (A is the highest). Quality Grade (1-5): Assesses marbling, meat color and brightness, meat firmness and texture, and fat color, luster, and quality (5 is the highest). At Booth Creek Wagyu, we’ve developed a unique grading system—BC40, BC30, BC20, and BC10—based on Wagyu genetics and digital marbling percentage (DMP). Each grade offers a distinct flavor and tenderness, giving you the opportunity to discover the Wagyu profile that best suits your personal taste and meal, much like choosing a favorite chocolate or whiskey. How is Kobe Beef different from A5 Wagyu beef? While all Kobe is Wagyu, not all Wagyu is Kobe.  To be certified as Kobe beef: Wagyu must come from the Tajima strain of Japanese Black cattle. Be raised and processed in the Hyogo Prefecture of Japan. Meet very strict grading standards with a yield grade of A or B, and a quality grade of 4 or higher.  How do they differ? Kobe beef: A protected brand- sourced from Tajima-gyu cattle raised in Hyogo Prefecture in Japan.  To earn the Kobe name, the beef must meet some of the most rigorous quality standards in the industry.  Kobe represents a highly elusive tier within the Wagyu category, with limited access and high prestige. A5 Wagyu:  Represents a grade, not a brand. A5 signifies the highest rating given to Wagyu beef in Japan. A5 can come from different breeds like Miyazaki beef, Kagoshima beef, or Hida beef, each with its own regional expression of perfection. Can you get 100% Wagyu in America? Yes, you can find beef in America from cattle with 100% Wagyu genetics at Booth Creek Wagyu. What "100% Wagyu" or "Fullblood Wagyu" Means in the US: This term generally refers to cattle in the United States that have pure lineage tracing back to Japanese Wagyu breeds (primarily Japanese Black). They are not crossbred with other non-Wagyu cattle breeds like Angus. Breeders in the US have been working with imported Wagyu genetics for several decades, and some have established herds of purebred animals. The American Wagyu Association maintains a registry for these cattle and verifies their genetic authenticity through DNA testing. What is 100% Wagyu beef? 100% Wagyu beef comes from a pure Japanese bloodline. This distinction signifies the highest level of authenticity outside of Japan, offering an experience that mirrors the original heritage of Wagyu at its finest.   These cattle are bred directly from Japanese Wagyu breeds like Kuroge Washu, and they are raised with top-of-the-line care. The result from these high-quality diets, massages, and low low-stress lifestyle is a rich marbling and deep flavor. Why is 100% Wagyu Significant? Maximum Marbling Potential: With pure genetics, these cattle have the highest potential to develop the intense and intricate marbling that Wagyu is famous for. Authentic Flavor Profile: The distinct flavor characteristics associated with specific Japanese Wagyu breeds are most pronounced in 100% Wagyu. Premium Quality: Generally, 100% Wagyu is considered the highest quality Wagyu available outside of Japan, though the raising practices still play a crucial role in the final product. Finding 100% Wagyu: Look for explicit labeling as "100% Wagyu" or "Fullblood Wagyu." Reputable suppliers, such as Booth Creek Wagyu, should be able to provide information about the cattle's lineage and DNA verification. The American Wagyu Association (https://wagyu.org/) is a resource for finding breeders and information about Wagyu genetics in the United States. Is A1 better than A5 Wagyu? A1 is the entry point on the Japanese grading scale. While it lacks the luxurious depth and complexity of top-grade Wagyu, A1 still offers a notable dining experience, with the signature tenderness and richness that sets Wagyu apart from other beef. It’s a more accessible option in terms of price, making it an excellent introduction to the space, rather than directly opting for the indulgence of A5. What should I keep in mind when cooking Wagyu beef? Cooking Wagyu beef is a special experience, and to truly appreciate its unique qualities, there are several key things to keep in mind. Here's a comprehensive guide: 1. Understand the Cut and Marbling: High Marbling = Lower Cooking Temperatures & Shorter Times: The abundant intramuscular fat in Wagyu renders quickly. High heat can cause the fat to melt away too rapidly, leading to a greasy texture and loss of juiciness. Aim for lower to medium heat and shorter cooking times.    Different Cuts, Different Approaches: Just like any beef, different Wagyu cuts will benefit from different cooking methods. Thicker, well-marbled steaks (like ribeye or strip loin) are great for searing, while leaner cuts or larger pieces might benefit from slower cooking methods. 2. Don't Overcook: Aim for Rare to Medium-Rare: Wagyu is best enjoyed when cooked to rare or medium-rare (internal temperature of 120-135°F / 49-57°C). This allows the fat to render without drying out the meat. Overcooking will result in a loss of tenderness and flavor, and the fat can become waxy.    Use a Thermometer: A reliable meat thermometer is your best friend to ensure accurate cooking. 3. Simple Seasoning is Best: Let the Flavor Shine: Wagyu has a naturally rich and complex flavor. Simple seasoning like kosher salt and freshly ground black pepper is often all you need to enhance its taste.    Consider Finishing Salts: Flaky sea salt can provide a delightful textural contrast and enhance the flavor at the end. Avoid Overpowering Marinades: Heavy marinades can mask the delicate flavors of high-quality Wagyu. If you do marinate, keep it simple and use it sparingly. 4. Proper Searing (for Steaks): Achieve a Good Crust: While avoiding high heat for the overall cooking, a good sear is still desirable for texture and flavor. Use medium-high heat with a high smoke point oil (like avocado, grapeseed, or clarified butter) for a short period. Don't Overcrowd the Pan: Cook steaks in batches to ensure even searing and prevent the pan temperature from dropping. 5. Resting is Crucial: Allow the Juices to Redistribute: After cooking, let the Wagyu rest on a cutting board, loosely tented with foil, for at least 5-10 minutes (longer for larger cuts). This allows the internal temperature to even out and the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.    6. Slicing Against the Grain: Maximize Tenderness: Identify the direction of the muscle fibers (the "grain") and slice the Wagyu perpendicular to it. This shortens the muscle fibers, making each bite more tender. Specific Cooking Methods to Consider: Pan-Searing: Excellent for smaller, well-marbled steaks. Grilling: Works well for thicker cuts, but watch for flare-ups due to the rendering fat. Use indirect heat for part of the cooking if needed.    Sous Vide: Can provide precise temperature control for incredibly tender results, followed by a quick sear for the crust. Slow Cooking (for tougher Wagyu cuts like brisket or short ribs): Allows the fat to render slowly, resulting in incredibly tender and flavorful meat. Things to Avoid: Overcooking: The biggest mistake with Wagyu. Using High Heat for Too Long: Can lead to greasy and dry meat. Over-Seasoning: Can mask the natural flavors. Rushing the Resting Process: Essential for tenderness and juiciness. Are there any budget-friendly ways to experience Wagyu? Wagyu burgers are a great choice! If you want to step up your grilling game and impress guests with a melt-in-your-mouth burger, go for the Wagyu burgers.  Wagyu burgers are crafted from the same richly marbled beef and offer a refined alternative to traditional beef patties.   When preparing Wagyu burgers, restraint is key.  Keep seasoning minimal and cooking precise to allow the natural richness of the beef to shine.  Wagyu burgers still offer a strong entry into an extraordinary culinary experience. Conclusion Wagyu beef is more than a steak, it's an experience defined by heritage, quality, and craftsmanship. Whether enjoyed in a high-end steakhouse or prepared over the grill, Wagyu brings a level of richness that transforms any occasion. Seek out a well-sourced cut, prepare it with care, and experience firsthand what sets Wagyu apart. 

Often taking a backseat to flashier cuts, brisket holds a secret: deeply satisfying flavor and the ability to feed a crowd with ease. When cooked right, this humble cut transforms into a tender, melt-in-your-mouth centerpiece that's perfect for family gatherings or a casual weekend cookout.  The key to a memorable brisket lies in the quality of the beef. Opting for a well-marbled cut, such as Wagyu, ensures that the long cooking process results in incredibly tender and flavorful meat that everyone will enjoy. Booth Creek Wagyu brings you superior quality, consistent marbling, unmatched genetics and flavor. Whether you want to smoke a brisket or plan to slow-cook it in the oven, a brisket can transform any meal gathering into a special occasion. Below are the details of our whole brisket offerings, notes on the “flat” cut, and answers to common questions. If you’ve curious why Wagyu is known for producing some of the finest brisket available? Read on. Booth Creek Wagyu Whole Brisket Details At Booth Creek Wagyu, our cattle are raised with meticulous care and attention. Our cattle are locally raised and processed, ensuring excellent quality control. Our briskets feature generous marbling, adding incredible flavor and tenderness.  The end result is a hearty and delicious bite every time. Below is our official description for our Whole Wagyu Brisket line, shared here word-for-word so you get the exact details: As most folks know here in the Heartland, there's nothing that brings people together like the smell of barbecue. Slow smoking our well-marbled briskets can deliver results you'll be talking about for years. In fact, there are several professional Pitmasters in Kansas City who use our Wagyu briskets for competitions. Due to the higher marbling in these briskets, we recommend ordering a larger size than you think you'll need, since there will be more shrinkage. Locally raised and processed Ships in eco-friendly insulation Ships frozen BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%. BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%. BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+. These descriptions highlight the range of options available and allow you to choose the exact level of richness and indulgence you prefer. Whether you pick BC20, BC30, or the rare BC40, rest assured you’ll be savoring some of the finest Wagyu on the market.  Each classification offers a distinct level of marbling that will influence the overall taste and mouthfeel. If you want the type of brisket that is favored by top tier competitors, you’ve come to the right place. The Flat Cut And Why It Matters In addition to our whole brisket, we also offer a "flat" product (Our Wagyu Brisket Flat) for those who prefer a leaner approach. The “flat” is the larger, thinner portion of the brisket, while the point is thicker and more marbled. Some cooks enjoy the balance of a whole Wagyu brisket for variety, while others love the consistency of the flat. No matter which cut you choose, you can count on the same high-quality and marbling that Booth Creek Wagyu is famous for. If you’re looking to experiment with new recipe ideas—like classic barbecue rubs or even sous-vide techniques—the flat section can be easier to handle because of its uniform shape and thickness. The whole Wagyu brisket gives you both the flat and the point, which can be ideal for feeding a larger group. Whichever cut you select, you can trust that Booth Creek’s commitment to superior genetics and meticulous feeding practices delivers Wagyu that stands above the rest. Is Wagyu Good For Brisket? Ever wondered if Wagyu beef is worth the investment for a cut that’s typically cooked low and slow? The short answer is absolutely. Wagyu Cattle are known for higher levels of intramuscular fat, which leads to a richer flavor. This extra marbling makes the meat especially forgiving. Even if your cooking schedule isn’t perfect, the added moisture can help protect the brisket from drying out. Wagyu brisket is sure to stand out as a centerpiece for any backyard barbecue. It’s melt-in-your-mouth tender yet still hearty enough to withstand smoked preparations. The velvety interior offers a unique experience you can’t get from standard Angus or other cattle types. When you’re striving for the best brisket possible, Wagyu provides that next-level taste and texture your guests will rave about. How Much Is An A5 Wagyu Brisket? “A5” is a prestigious grading term used in Japan to denote extremely high-quality Wagyu with incredible marbling. In the United States, the pricing of A5 Wagyu can vary, and so can the classification standards. You'll likely pay a premium price, often well over $100 per pound, for Japanese-imported A5. It's important to note that A5 is most commonly associated with steaks, not larger cuts like brisket. A true A5 Wagyu brisket is rare and, when available, very expensive. Booth Creek’s BC40 brisket is the closest you’ll get to those extremely high marbling standards here in America, and it still comes at a more accessible price point than a true Japanese A5. Does Costco (Store) Have Wagyu Brisket? Costco does sometimes carry Wagyu brisket, but availability can vary by location and delivery schedules. Their selection isn’t always consistent, and you might not find the same high level of marbling or specialized care that Booth Creek Wagyu provides. Keep in mind that the overall quality at a big-box store can be a step down from more specialized producers who focus on raising cattle with meticulous methods. If you’re set on trying Wagyu from Costco, you should note that their brand may not always match the intense richness or tenderness found in boutique Wagyu. It can also be trimmed differently. Sometimes you might get a thick fat cap, other times a more trimmed cut. If you want to ensure top-notch results for a special event, you might find Booth Creek a better source. You can order directly from us, have it delivered safely in eco-friendly packaging, and store it in the freezer until you’re ready to eat. Does Wagyu Brisket Cook Differently? Yes and no. You’ll still want to use a low-and-slow approach—like smoking at around 225°F or gently roasting—just as you would for any other brisket. However, the higher fat content in a Wagyu brisket can cause it to cook a bit faster in some cases, and it might also lead to more shrinkage. Here are a few quick tips: Account for extra shrinkage: The intramuscular fat in Wagyu melts during cooking, so expect slightly more weight loss compared to a typical brisket. Monitor internal temps: The brisket may reach the “stall” period sooner or later, depending on factors like size and marbling. Use a probing thermometer to track progress. Allow proper resting: Rest your Wagyu brisket for at least an hour after cooking. This helps the juices redistribute, resulting in a more tender, juicy bite. Opt for a simple rub: Let the natural flavor stand out. A heavy dose of salt and pepper is often enough, but feel free to add spices like paprika or garlic powder is desired. Many barbecue experts believe Wagyu reaches its ideal point around 200°F. Focus on the “feel” of the meat. Wagyu can be more forgiving, but it still takes patience to get that perfect bark and moist interior. Conclusion A Wagyu brisket from Booth Creek Wagyu stands out due to its exceptional feed, care and optimal conditions. This results in a deeply marbled cut that’s ideal for all kinds of cooking methods, from traditional smoking to innovative recipe creations. Whether you want a whole brisket for that classic “flat and point” combo or prefer a separate “flat” cut, you can count on a delicious final product that’s sure to become the highlight of your next gathering. Place it in your cart, complete the checkout, and get ready to serve the finest brisket. Once you taste the quality, you'll want to share it with everyone.

Being based in the Flint Hills of Kansas may not be ideal for grilling year-round but we have great solutions to still have the premium taste of Wagyu, even on the chilliest, winter days! Check out how our Wagyu experts cook their Wagyu steak when they can’t be outside or don’t have access to a grill.

Cooking the perfect Wagyu brisket requires time, patience, and attention to detail, but the results are well worth the effort. Read on to learn more about it.