Anyone have experience with their American Wagyu? I want to spring for a Wagyu brisket, was looking at Creekstone and SRF, then I saw WF is only like $3/lb more than their prime, which has worked very well for me before. I know it won’t be on the level of super premium brands but just curious if anyone has tried any of their Wagyu products and can comment on quality. Was also looking at a Wagyu tri tip.
Luckily I have a brick and mortar location so I can see what I’m buying, to the extent possible with frozen cuts.
John "JR"
Minnesota/ United States of America
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Wagyu brisket is incredible. You will love it. They do cook a little faster and you do not need to take them all the way up 200 F like most briskets. I usually take mine off at about 190-195.
Keep the fat trimmings and make that into tallow. There is nothing better.
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I, coincidentally, ordered a wagyu brisket from Wild Fork today. It’ll be arriving tomorrow and waiting to be cooked on my b’day, the 23rd. I’ll give you a report after that if you can wait that long.
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We've had 2 of their wagyu briskets, both were good although the second one was not particularly well butchered. As they are frozen, it is difficult to look them over before buying. At $7.98 a pound, they were well worth the price. According to their customer service, the brisket is F1 wagyu meaning 50% wagyu and 50% Angus, so don't expect full blood wagyu.
Good to know. And looks good. Their primes have worked out for me but it does help to be able to at least pick them over a bit in-store. This feels like a reasonable splurge vs explaining a SRF black to my wife
Like others I have no experience with Wild Fork, however, will say that American Wagyu brisket is fabulous. Would recommend highly. Like Spinaker said they do cook faster. I also tend to "baste" my brisket with its tallow that I make when I render its fat. I agree pulling a bit earlier 190-195 smart too. I also favor a long rest if you can do that. I'd do at least 3 hours.
Always do the long heated rest. Less stress and better final product. I usually start probing for doneness around 190 so that works for me. will report back here when I try one
This. My last one I did held it for 14 hours and it was fabulous. Think 10 would be better. Figured out how to get my ovens to 150 so I have big plans for another brisket cook with a long hold. Hope to pull it around midnight the night before and then have a fabulous lunch the next day with an awesome nap that afternoon!
I did 7 hours on the last one, but I plan to go longer on the next one. I actually bought a turkey roasted because my oven was on the fritz (great timing) but my new oven holds 150 very reliably. I honestly think it’s the biggest factor in producing a good brisket.
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