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BR000300-1
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- Each order contains 1 WHOLE, UNTRIMMED brisket
- Brisket includes: Point, Flat, Fat Cap, & Deckle ("Deckle" is the hard fat between the rib cage and "Flat")
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Recommended Internal Cooking Temps:
| Rare | 120°-125° |
| Medium Rare | 130°-135° |
| Medium | 140°-145° |
| Medium Well | 150°-155° |
| Well Done | 160° and above |
_______
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Recommended Internal Cooking Temps:
| Rare | 120°-125° |
| Medium Rare | 130°-135° |
| Medium | 140°-145° |
| Medium Well | 150°-155° |
| Well Done | 160° and above |
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.
Everything was great from the customer service when ordering all the way to the quality of the product. The product arrived quick and was packed very well. You can tell Double 8 takes pride in their product and cares about their customers.
We are a KCBSCBBQA Pro-competition BBQ team. Our first try with a Double 8 Ranch Wagyu Brisket in competition we took a 3rd place in Brisket out of 68 Pro teams. We currently hold 2nd place State wide in Brisket. So if we say it's pretty good, give it a try. .
First time cooking a brisket (really)! I separated out the flat and point, cooked for 8 hours at 225 degrees, wrapped in butcher paper. The result: melt-in-your-mouth tenderness. The flavor is distinctively purebred wagyu; need nothing more than salt and pepper. My guests loved it!! Double 8 Cattle has consistently delivered an excellent product!! Will only buy from Double 8 Cattle Co.!! Customer Service is always outstanding!!
The brisket took about 50 minutes a lb. at 225 with no wrap until reaching 203 degrees. It was the moistest and most tender brisket I have cooked in the last ten years. Used leftovers for chile and burnt ends which were equally awesome!
Pretty awesome... I have a couple videos of my experience if you wish to see them
