Few have ever laid eyes on an Olive Wagyu Brisket. Even fewer have tasted one. And they're exclusively available through Crowd Cow. We’ve worked for months with our farms and contacts in Kagawa, Japan to procure this incredibly rare and hard-to-find cut in enough quantities to make it available to our Steakholders.
"This is insane... It's like eating the richest, smokiest imaginable brisket fat in suspension with meat holding it together."
— Steven Raichlen, BBQ expert and James Beard award-winning Author
When we first got our hands on one, we called one of the farms we work with in Japan to make sure that they’d sent us the right cut -- it was over 30lbs! That's why we cut them all down into what we're calling "Half Packers." These briskets will still make for a feast and are the perfect specimen to showcase your barbecue prowess. Once we overcame our initial awe at such an amazing piece of meat, we were giddy with excitement at the opportunity to be one of the few in the world to have ever smoked one.
"All that fat is God's butter, so leave it on there"
— Arturo Ramon, Travel Channel Contributor & BBQ Expert
Perfect for the backyard smoker, a barbecue competition or a Michelin star restaurant.
Don’t be intimidated. Okay, you’d be crazy not to be a little cautious about how to approach such an exquisite cut, but we’ve got you covered. We did our research, and even partnered with award-winning pitmaster, author and barbecue-guru Steve Raichlen to put together a full how-to as well as an extensive Q&A to cover all the questions that you may have. Believe us when we say you can totally do this, and that it will be more than worth your while. In fact, we found that the amazing marbling of Japanese Wagyu makes this brisket more forgiving and in many ways easier to prepare than your standard not-sure-what-farm-it-came-from grocery store brisket.
"One of a kind piece of meat, there is nothing like this out there right now!"
We partnered with BBQ expert and James Beard award-winning author Steven Raichlen to walk you through preparing the perfect Japanese Wagyu Brisket