(Morgan Ranch Beef) Roast Brisket 500g

(Morgan Ranch Beef) Roast Brisket 500g
Contents about 500g
unit price ¥880 / per 100g
2 Review(s)

Only 2 left


Labeling Information

country of origin USA
ingredients Morgan Ranch Beef (USA)
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.


If you are ready to step-up your barbecue game, this is the piece. Morgan Ranch Beef briskets have one more barbecue and smoking competitions in the US than any other brand. This is what the pros are using. Our briskets are just the point-end with a tight trim, cook it low and slow for the greatest flavor. 

 We manage these into 500g cuts from a larger chunk of the shoulder. Since they are cut by hand, they may vary in shape and size.

Serving Suggestion

We strongly recommend you to use our steak ready spice! This is our own special blend and includes Italian sea salt - a perfect match for any of our steaks. Find the link to our product page in our "related items" below!

In Depth

What is Morgan Ranch Beef? The Morgan Ranch is located in Nebraska, USA and is owned by the Morgan family for many generations now.  After several years of struggling with import restrictions on American beef, we were finally able to import our very own beef from Nebraska, USA to Nagoya, Japan. And all the way from calving our cattle, harvesting, importing, processing and shipping up until your doorstep there is a Morgan involved the whole way! You can read the full story with many pictures in every detail here.

At a glance:

- Farm to table traceability
- Pampered Livestock
- Bred for taste
- Grass Fed and Grain Finished in a pristine natural environment
- No growth promoting artificial hormones 
- No use of sub-therapeutic antibiotics 
- Beef so good you’ll sell your children


The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪

Review of this item


Guest 10/17/2017
I hadn't seen that much meat in one place in a long time. I had to cut the brisket in half and tie it so it would fit in my Dutch ovens. (Fortunately, I have two 12-in ovens.) I rubbed it the night before with lots of salt and pepper, some allspice and clove, and a smidge of cinnamon. I cooked it for about 4 hours over vegetables and with smouldering hickory chips in the oven.


Guest 10/17/2017
Smoked this 5kg bad boy indirect using apple wood chips for 12 hours. Wrapped in foil at 140°F and pulled off at 195°F. Look at that smoke ring!

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