BRISKET

Pure Akaushi Wagyu — one boneless roast

Price
$176
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Product

Brisket
Boneless roast
Pure Akaushi Wagyu

Choose your preferred weight from the drop down menu above.

The brisket is an incomparable piece of beef from the breast section that can be cured for corned beef, smoked in barbecue, roasted in the oven low and slow, or braised for a hearty pot roast or beef bourguignon. Popular around the world for its succulent, falling apart tenderness and delicious flavor, the brisket is a traditional holiday meal in many cultures as well as a staple in winter times. Whatever recipe you choose, the brisket should be cooked low and slow for optimum results.

This beef grades three levels above prime! Akaushi beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.

  • Humanely raised
  • Antibiotic and hormone free
  • Heritage breeds have more marbling resulting in more tender and juicy meat
Farm

There is a long history to the Akaushi breed that originated in Japan and that is now raised in Texas. The breed was originally free ranged on Mount Aso, the largest active volcano in Japan, which stands in Aso Kuju National Park in Kumamoto Prefecture on the island of Kyushu. Its peak is 1,592 meters (5,223 ft) above sea level.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Through a loophole in the Trade Act of 1994, three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced by HeartBrand Ranch, the very same family of farms that first brought the breed to the States.

HeartBrand Ranch is headquartered in Harwood, Texas with cooperating ranches located around the U.S. HeartBrand’s Certified Akaushi beef is supplied through their own herd of nearly 16,000 Akaushi full-blood or half-blood cattle, cooperating producers and through a buyback program. Their lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. The animals are raised humanely with no antibiotics or hormones.

Heritage Foods beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.

Mario and Teresa purchased the business in 1995 and ran the locker, still in Paradise, providing custom processing for local farmers and hunters in the area. They also started a retail side of the business, offering various cuts of meat to local shoppers! Mario started with a team of around 3-5 employees and was processing roughly 10 beef and 10 hogs a week.

After a fire, Mario and Teresa found land just down the road in Trimble, MO and set out building the growing business! In January of 2003, they broke ground and in September they reopened the doors to the new Paradise Locker Meats. Starting with the same crew, they quickly started growing with more capabilities in the new building.

Growing was never easy, but Mario and Teresa were determined to continue what they started in Paradise, and build a company that could make a difference in the food world. Through wonderful support by the local community, and establishing amazing relationships with clients locally and nationally, Paradise Locker Meats currently employs 50 plus employees and processes 350-400 local animals on a weekly basis! Paradise is now run by Lou Fantasma along with his parents and brother Nick.

Paradise Locker Meats exists to support and serve patrons and families in a sustainable manner by processing meats from small family farms; building awareness of local, natural food; and providing quality, wholesome products with dedication, integrity and honesty!

Breed

When it comes to beef, our palate and our heart lies with one breed that has come to be our Signature line for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious. We are proud to feature the Akaushi in its pure form, as well as crossed with one of America’s best lines of Angus. The pure Akaushi is buttery and tender while the Wagyu with Angus is more toothsome and sturdy — but both demonstrate the delicious flavor inherent in Akaushi beef, considered to be one of the most marbled breeds in the world.

Akaushi beef has a high ratio of Monounsaturated fat, Oleic Acid, and Conjugated Linoleic acid, all the elements that help to fight LDL. Akaushi Beef has the lowest cholesterol of almost any meat sold in the USA, according to studies conducted by Texas A&M, Penn State, and the Journal of the American Heart Association.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Our Akaushi are sourced by HeartBrand Ranch, the very same family of farms that first brought the breed to the States.

Cooking

How to Prepare

1. Take the meat out of the refrigerator an hour prior to cooking. Preheat oven to 300℉.

2. Season liberally with salt and pepper on all sides.

3. Preheat a dutch oven with lid over medium-high heat and sear meat in oil on all sides until brown. Drain some fat, remove the meat, and set aside.

4. In the same dutch oven, on medium heat, cook a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes more. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.

5. Return the meat to the pan. Add enough stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary or thyme and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in preheated 300℉ oven for approximately 30-40 minutes per pound of meat until tender.


Smoked Brisket

Ingredients:
6-7# Wagyu Brisket
Salt and pepper
Butcher Paper

To prepare:
1. Bring a smoker to constant 225 ℉.

2. Once the brisket reaches 165℉, wrap it like a present in butcher paper, and return to the smoker.

3. Continue cooking until brisket has reached its final temperature 205℉. Let it rest for 15 minutes before slicing, and serve with cornbread, slaw, and your favorite BBQ fixings.

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Our favorite leftover suggestions:

Brisket Breakfast Hash

Ingredients:
4-6 oz of diced smoked brisket
1.5# New Potatoes (or small marbled potatoes)
1 shallot, sliced
6 cloves of garlic
1 bay leaf
4 eggs
1/4 cup minced chives

To prepare:
1. Preheat the oven to 450℉. In a large stock pot add potatoes, garlic, and bay leaf. Cover with water and season well with salt. Bring to a boil and reduce to a simmer until potatoes are just tender. Strain and smash the potatoes and toss in a bowl with salt, pepper, and a few teaspoons of olive oil. Place on a baking sheet and roast in the oven for 30-45 mins turning halfway through until potatoes are crispy and golden brown.

2. In a pan with 2 tablespoons of olive oil, sauté the diced brisket and shallots until the brisket is browned and shallots are tender. Add the potatoes and toss.

3. Meanwhile, cook the eggs sunnyside-up and season with salt and pepper.

4. Divide the hash evenly among 4 bowls and top each with an egg and garnish with minced chives.


Smoked Brisket Reuben with Sauerkraut and Thousand Island Dressing

Ingredients:
8 slices ⅛” thick of smoked brisket
8 slices rye bread
8 slices of swiss cheese
1 cup sauerkraut
1 cup mayo (Duke’s or your favorite)
1 Tbls ketchup 
1 Tbls mustard
1 Tbls relish
¼ cup minced shallot

To prepare:
1. Mix the mayo, ketchup, mustard, relish, and minced shallot in a bowl and set aside.

2. Toast the bread. Assemble the brisket and cheese on one slice of bread and  heat under the broiler or toaster oven until the cheese is melted. Top with sauerkraut, Thousand Island dressing, and the top slice of bread and serve with chips.

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Beef Bourguignon

 Ingredients:

  • 3-4lb Brisket cut into 2-3 inch chunks
  • 1 Tbsp ground black peppercorns
  • 1 tsp ground bay leaf
  • 1lb Signature bacon cut into 1/4-inch lardons
  • 1 Tbsp tomato paste
  • 1 bottle dry red wine, preferably Burgundy
  • 1 Tbsp flour
  • 8 ounces whole pearl onions, peeled
  • 8 ounces sliced mushrooms (baby bella, shitake, oyster, trumpets, or your favorite)
  • 6 carrots, cut into 1-inch oblique (diamond shapes)
  • 2 cloves garlic, minced
  • 5 sprigs thyme
  • 1/3 cup cognac
  • 2 cups beef stock
  • ¼ cup chopped fine herbs (mix of parsley, chives, chervil, and tarragon)

The night before:

Trim the fatcap, then cut the brisket into 2-3 inch chunks, pat dry and season with salt, black pepper, and ground bay leaf. Place in a baking dish deep enough to cover with the bottle of red wine. Cover with a lid and refrigerate to marinate over night.

To prepare:

  1. Over medium heat, render the bacon in a large dutch oven until crisp. Remove from the pan and set aside.
  1. Coat each cube of brisket with flour, then sear in the remaining bacon fat on medium-high heat. Work in batches and don’t crowd the pan for even browning. Once browned on all sides, remove and set aside. Reserve the red wine marinade for later.
  1. Sauté the pearl onions whole in the remaining fat until charred. Remove from the pan and set aside.
  1. In the same pan, sauté the mushrooms and garlic along with the sprigs of thyme until the mushrooms are browned. Remove and set aside.
  1. Stir the tomato paste into the remaining fat and browned bits on the bottom of the pan, cooking for 1-2 mins until the color deepens and the aroma is intensified. Deglaze the pan with cognac and the reserved red wine marinade, then simmer to reduce the liquid by half.
  1. Return the brisket and bacon to the dutch oven, add carrots and cover with 2 cups of beef stock. Bring to a boil, reduce to a simmer, and loosely cover. Cook for 4-5 hours until the brisket is tender. 
  1. Add the charred pearl onions and mushrooms to the top and garnish with the chopped fine herbs.