Brisket Wagyu Japanese A5 Gunma

The ultimate slow-roasting experience with the most refined breed of beef in the world.

✨ Description

Brisket – or beef breast – is a cut that requires time and skill to cook. But when it comes from purebred Japanese A5 Wagyu , and specifically from the Gunma region, then the result is second to none.

The Gunma region is known for its natural diet, clean waters and stress-free Wagyu farming. The A5 cut means:

• 🧈 Higher BMS (Beef Marbling Score) – usually 9–12

• 🥩 Excellent marbling that melts at body temperature

• 🌿 Natural diet without hormones

• 🔪 Soft texture and rich, sweet aftertaste

Wagyu brisket is different from the usual – it can be cooked for hours without ever drying out , while its fat gradually melts away, creating a broth-elixir of flavor .

🌍 Origin

• Product : Brisket (breast)

• Breed : Japanese Black Wagyu

• Region : Gunma, Japan

• Quality grade : A5

• BMS : 10–12

🍽️ Ideal Cooking Techniques

➤ Low & Slow (BBQ – smoking technique):

• 105–115°C for 8–12 hours

• Using apple or cherry wood

• Internal temperature 93°C – rest for 1 hour

➤ Sous vide:

• 60–65°C for 24–36 hours

• Sear in a torch or cast iron for 2 minutes per side

➤ Japanese style:

• Braised with soy, mirin & sake

• Grilling in tataki style slices for a very short time

❄️ Maintenance Method

• Vacuum (raw):
  • Refrigerator (0–2°C): up to 6 days
  • Freezer (−18°C): up to 12 months

• After defrosting:
  • Use within 24–36 hours
  • Defrost only in the refrigerator (not outside)

🧪 Nutritional Information (per 100g – indicative)

✅ Suitable for keto / carnivores
✅ High biological value protein
❗ Calorie dense – recommended in small quantities

🍷 Combinations

• Wine: Shiraz, Cabernet Sauvignon, Syrah

• Beer: Stout or Porter

• Sake: Junmai Daiginjo – ideal for fatty cuts