Wagyu, Prime, or American style Kobe Brisket supplier?

I am looking for a local high end beef brisket supplier. I have done the mail order thing but it has been very inconsistent. Does anyone know of a local meat supplier that carries and of these with any consistency? Also would be interested in Certified Angus (not the imitators). THANKS!!

Super H Mart carries wagyu brisket regularly, but I've only seen it in thin slices.

Squa Tront! Spa Fon!

JoelF wrote:Super H Mart carries wagyu brisket regularly, but I've only seen it in thin slices.

Squa Tront! Spa Fon!

I just happened to have picked up a package at H-Mart in Naperville today. The store label says "Kobe Beef Brisket/Thin Sliced", and there is a golden sticker identifying "Premium Natural American Wagyu/Washugyu". If they are willing to sell unsliced whole or first cut wagyu briskets, I foresee larger than usual crowds just before Passover.

I have purchased Wagyu briskets from two mail order providers, Lobels'a and Arrow/head Farms both excellent but I have found that Sam's Club choice brisket to be just about as good, consistent and priced OK.
What is more important on a brisket than Kobe Style or Certified Angus is that you get the whole brisket with fat cap intact.
The whole brisket consists of two layers with fat in between. Most suppliers remove all or much of the fat cap.
WE brine and cure, or smoke with BBQ rub.
What is your intended usage? I have no use for thin sliced brisket of any type.-Dick

budrichard wrote:What is your intended usage? I have no use for thin sliced brisket of any type.-Dick

I am guessing the most common use for the thin-sliced brisket is pho, although if others know of additional uses, I'd be curious. My intent was to experiment with a $9.98/lb. product I've never seen, from a store I had never visited, on a no-pressure Sunday night. I also bought some similarly sliced Wagyu top round. I'd say it was a success. For most of the meat, I did a quick Asian marinade (mushroom soy, sesame oil, go chu jang, and banana ketchup), threw it on a hot grill, and it was ready to flip then remove almost as soon as I got them all on the grill. I also did some with just oil, salt, and pepper, for comparison, and to taste the meat on its own. Paired with Szechuan-style long beans. In the end, I don't think the cut of meat really mattered for this meal. If it were a more special occasion or for guests, I would have used a ribeye or strip to grill, and if I wanted brisket, would have gone whole, low, and slow.

Smassey wrote:

budrichard wrote:What is your intended usage? I have no use for thin sliced brisket of any type.-Dick

I am guessing the most common use for the thin-sliced brisket is pho, although if others know of additional uses, I'd be curious. My intent was to experiment with a $9.98/lb. product I've never seen, from a store I had never visited, on a no-pressure Sunday night. I also bought some similarly sliced Wagyu top round. I'd say it was a success. For most of the meat, I did a quick Asian marinade (mushroom soy, sesame oil, go chu jang, and banana ketchup), threw it on a hot grill, and it was ready to flip then remove almost as soon as I got them all on the grill. I also did some with just oil, salt, and pepper, for comparison, and to taste the meat on its own. Paired with Szechuan-style long beans. In the end, I don't think the cut of meat really mattered for this meal. If it were a more special occasion or for guests, I would have used a ribeye or strip to grill, and if I wanted brisket, would have gone whole, low, and slow.

Also common for Korean bbq, chadolbaegi specifically.