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Wagyu Karubi Plate - Navel End Brisket


Chilled or Frozen:
Marble Score:
Weight:
Sale price$144

Customer Reviews

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T
Trisha BBQ
Love this cut for smaller parties - naval end

Always excellent. I love this cut when cooking for smaller groups. One decent piece will easily feed 6 hungry adults with side dishes. Like the brisket the key is low and slow. Here's my recipe: If you're going to all the trouble of smoking and BBQ why not use the best meat? This meat is supreme. Flavour is amazing. Take your time cooking it, low and slow over the bbq. First season and cook to create the exterior bark, 1-2 hours at 150 degrees, then remove, baste generously with home made bbq sauce (with a vinegary tang to cut the fat during slow cook) triple wrap, pierce in a few spots, cook on 100-120 degrees up to 4-5 hours. Remove. Wrap in towel and put in sealed esky for 1 hour before opening, cutting and serving. Michelin star BBQ. Love it. I did cooking for Primo BBQ and futari is the only beef I will use.

 

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