Wagyu Brisket
Wagyu Brisket
How does that work?
This is the same way you have always been charged at our counter — the scale decides, not the sticker. The released amount usually clears your statement within one to five business days, depending on your bank.
Picking up? Same thing — we hold, then charge what your order weighed. You will not be asked to pay again at the counter.
Wagyu brisket. The marbling changes what a long smoke can do.
Wagyu-genetics brisket carries far more intramuscular fat than even Prime, and on a cut that cooks for twelve hours or more that fat is insurance. It renders slowly through the cook and keeps the flat — always the first part to dry out — genuinely moist.
How to cook it — Smoke, 12–16 hours
Same method as any packer, but expect it to render more and finish a little faster. 225°F, wrap at 165°F, pull when it probes tender around 203°F. Rest at least two hours. Trim less than you would on a Choice brisket — the fat here is worth keeping.
Good to know
- $10.99 per pound. Cut to 9–11.2 lb, about 10 lb typical
- Wagyu
- Cut fresh at 700 Atlantic Street, Roseville — never pre-packed
- Vacuum sealed the morning it leaves
You pay for what you actually get
Everything here is cut by hand, so no two pieces weigh the same. This is the same way you have always been charged at our counter — the scale decides, not the sticker.
When you order online we place a hold on your card for the top of the weight range shown above. Nothing is charged yet. Once your order is cut and weighed we charge the actual weight, and the rest of the hold is released back to you the same day. It usually clears your statement within one to five business days, depending on your bank.
You are never charged more than the hold, and you are never charged for meat you did not receive.
How it gets to you
Pickup at the counter, usually ready in two hours. Local delivery is free over $89 — order by 4 PM and it arrives the same evening. Shipping is free over $149 in the West and over $249 everywhere else in the lower 48. Boxes go out Monday through Thursday to the West and Monday through Wednesday everywhere else, packed in an insulated box with gel packs so it arrives cold.
Family-owned at the same address since 1946.
Wagyu brisket. The marbling changes what a long smoke can do.
Wagyu-genetics brisket carries far more intramuscular fat than even Prime, and on a cut that cooks for twelve hours or more that fat is insurance. It renders slowly through the cook and keeps the flat — always the first part to dry out — genuinely moist.
How to cook it — Smoke, 12–16 hours
Same method as any packer, but expect it to render more and finish a little faster. 225°F, wrap at 165°F, pull when it probes tender around 203°F. Rest at least two hours. Trim less than you would on a Choice brisket — the fat here is worth keeping.
Good to know
- $10.99 per pound. Cut to 9–11.2 lb, about 10 lb typical
- Wagyu
- Cut fresh at 700 Atlantic Street, Roseville — never pre-packed
- Vacuum sealed the morning it leaves
Everything here is cut by hand, so no two pieces weigh the same. This is the same way you have always been charged at our counter — the scale decides, not the sticker.
When you order online we place a hold on your card for the top of the weight range shown above. Nothing is charged yet. Once your order is cut and weighed we charge the actual weight, and the rest of the hold is released back to you the same day. It usually clears your statement within one to five business days, depending on your bank.
You are never charged more than the hold, and you are never charged for meat you did not receive.
How it gets to you
Pickup at the counter, usually ready in two hours. Local delivery is free over $89 — order by 4 PM and it arrives the same evening. Shipping is free over $149 in the West and over $249 everywhere else in the lower 48. Boxes go out Monday through Thursday to the West and Monday through Wednesday everywhere else, packed in an insulated box with gel packs so it arrives cold.
Family-owned at the same address since 1946.
- Weighed after trimming, so you pay for what you eat
- Cut by hand to your order
- Pickup at the counter or delivered to your door
- Questions? Call 916.782.2705 and talk to a butcher
Cut to orderNothing sits in a case
Since 194680 years on Atlantic Street
Feeding a crowd? Try the meat calculator to find out how much you need.
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01
Cut to Order
Every piece cut when you order it
02
Vacuum Sealed
Sealed the day it's cut
03
Custom Cut
Cut to your specifications
04
Pickup or Delivery
At the counter, by our van, or shipped
From the counter
Every cut on this site is cut to order at 700 Atlantic Street, Roseville, by the same family that has run the counter since 1946. We grade on the USDA scale and say the grade plainly on every product.
Cut at
700 Atlantic St, Roseville, California
Grading
USDA scale, stated on every product
Packed
Vacuum sealed the day it is cut
Ships
Monday to Thursday in the West, Monday to Wednesday nationwide
Local delivery
Roseville and the Sacramento area
Pickup
At the counter, seven days a week
Product Info
Family owned: since 1946
Cut: to order, never pre-packed
Packaging: vacuum sealed
Freezer friendly: yes, in the original packaging
Questions: 916.782.2705
Every cut cooks differently. Steaks want high heat and a rest before cutting. Roasts want low and slow. Fish wants less time than you think.
Our step-by-step guides are under Learn: Cooking Methods covers the six ways to cook beef and which cuts suit each, and Cooking Directions has times and temperatures for the most-asked cuts, including poultry, lamb and seafood.
Not sure? Ask at the counter or call 916.782.2705. Someone who cut it will answer.
Every order is cut, vacuum sealed and packed the day it leaves. Shipped orders go in an insulated box with gel packs and travel Monday to Thursday in the seven Western states and Monday to Wednesday everywhere else, so nothing sits over a weekend. Local orders ride in our own van the same day.
Packaging
Vacuum sealed to order
Box
Insulated + gel ice packs
Ship days
Mon–Thu West · Mon–Wed nationwide
Pickup
Daily 8 AM – 6 PM
Storage & Freshness
How to keep your cut at its best once it is home.
If freezing, keep in original vacuum packaging. Thaw overnight in fridge — never on the bench
Packed in vacuum-sealed food-grade packaging to extend freshness and lock in natural juices
Do not refreeze after thawing. Discard if color turns grey or any off-odors develop
