WAGYU CORNED BEEF BRISKET — FRESH FOR ST. PATRICK'S DAY

FRESH Wagyu Corned Beef Brisket
Boneless roast seasoned with pickled spices and peppercorns
Pure Akaushi Wagyu

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This is the most luscious, silky corned brisket available! Seasoned with pickled spices and peppercorns, our marbled Pure Akaushi Wagyu corned brisket is marinated for over a week creating a sweet, rich, textured, and delicate delicacy. Corned beef, the remarkably versatile NY Deli classic and Irish staple can be served as a roast, sliced to make Reuben sandwiches, shredded into your favorite soups and stews, or tossed into any breakfast hash.

Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.

The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.

The brisket is an incomparable piece of beef from the breast of the steer that is ideal for a multitude of dishes. 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. 

Enjoy fresh through St. Partick's Day (3/17/2025), or freeze for later use.

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!

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.

How to Prepare

Braising:

Simply remove the corned beef brisket from the packaging, gently rinse in cold water for a few seconds, and place into a stock pot. Add 1 cup of water for every 3 cups of beer or stock until the brisket is fully submerged in liquid. Bring the pot to a boil, then immediately reduce the heat to a low simmer, cover, and cook for up to 3 hours. Check after 2.5 hours for tenderness and add liquid as necessary to ensure that the brisket stays submerged. If you have a large slow cooker, you can also slow cook the brisket on high for approximately 4-6 hours or until tender. For a classic Irish twist add potatoes, cabbage, and carrots to the pot after 2 hours.

Roasting:

Simply remove the corned beef brisket from the packaging, gently rinse in cold water for a few seconds, and place on a wire rack in a roasting pan. Pour 12-16 oz of beer or stock into the roasting pan and cover with tin foil. Roast at 350F for 4-6 hours, checking every 30 minutes after 4 hours or until it is fork tender. For the final 30 minutes, remove the aluminum foil and turn the oven up to 400 degrees to build a nicely caramelized crust.

Serving:

After cooking, remove the corned beef brisket from the pot or roasting pan and let it rest for 10 minutes before slicing against the grain for a perfect NY deli style cut. We also recommend pulling and shredding the meat for use in other recipes such as soups or your favorite breakfast hash.