The king of cuts, brisket is the ultimate test for any keen barbequer.
Ranging between 5-7.5kg, these briskets have great marbling and a rich, intense flavour. The high fat content means there's no need to baby these at 225f for 15+ hours.
Since 1991 Nick & Vicki Sher’s passion has been to produce delicious Wagyu beef.
Based at Ballan in central Victoria, their family owned company Beefcorp Australia, breeds Fullblood and Crossbred Wagyu on Victorian farms, and manages all stages of production from paddock to plate.