Kosher & quality

Premium American Wagyu prepared for Glatt kosher customers, with STAR-K supervision and careful cut handling from farm to fulfillment. Expect rich marbling, a clean finish, and a cut selected for serious home cooking.

Shipping, thawing & storage

Orders ship frozen in insulated packaging. Move the beef to the freezer as soon as it arrives, or thaw sealed in the refrigerator before cooking. For holidays or time-sensitive meals, order early so the delivery window has breathing room.

Perishable-order support

Because this is perishable frozen beef, returns are not accepted. If something arrives damaged, incorrect, or temperature-compromised, contact Holy Wagyu within 24 hours of delivery with photos and the team will review a replacement, credit, or refund.

Cooking & serving guidance

Thaw slowly in the refrigerator and cook from chilled, not frozen. Let the Wagyu marbling lead: steaks usually need simple seasoning and controlled heat, while ground, smoking, and braising cuts can take bolder seasoning and slower cooking.

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1st Cut Brisket | Kosher | American Wagyu Beef

Cut type: Roast

$336.00

Glatt kosher
American Wagyu
Ships frozen

Only 4 left in this batch.

Our 1st Cut Brisket comes from the lean end of the brisket, also known as the flat. This premium cut features consistent marbling throughout and a uniform shape that makes it ideal for slicing.

Choose Your Grade:

F1 American Wagyu - A blend of 50% Wagyu and 50% Angus genetics for balanced marbling and flavor
100% Fullblood American Wagyu - Premium fullblood genetics for maximum marbling and richness

Perfect for traditional braising, smoking, or roasting, the 1st cut delivers tender, flavorful results with a beautiful presentation.

All our 1st Cut Briskets are:

Certified Kosher
Cut into convenient portions
Humanely raised on family farms
No hormones or antibiotics ever
Vacuum-sealed and flash frozen for peak freshness

Cooking Tips: The 1st cut is leaner than the 2nd cut, so it benefits from low and slow cooking to prevent drying out. Braise in liquid at 300°F for 3-4 hours, or smoke at 225-250°F for 1-1.5 hours per pound until it reaches an internal temperature of 195-205°F. Keep it wrapped or covered during cooking to retain moisture. Let rest for 30 minutes before slicing against the grain for maximum tenderness.

Quality: Fullblood