2nd Cut Brisket | Kosher | American Wagyu Beef
2nd Cut Brisket | Kosher | American Wagyu Beef
Only 5 left in this batch.
Our 2nd Cut Brisket comes from the fatty end of the brisket, located near the belly of the animal. This premium cut features exceptional marbling that renders beautifully during slow-cooking methods, creating a rich, juicy result.
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
Particularly well-suited for stews and braised dishes, its higher fat content ensures the meat stays moist and flavorful throughout cooking.
All our 2nd 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 2nd cut's higher fat content makes it ideal for low and slow cooking methods. Braise at 300°F for 3-4 hours in liquid, or smoke at 225-250°F until the internal temperature reaches 200-205°F for maximum tenderness. The fat will render and keep the meat incredibly moist and flavorful.
Kosher & quality
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
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
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
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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