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Product Description

Australian wagyu brisket fat, also known as chest brisket fat, comes from the fatty membrane near the heart at the front of the chest, a very limited and highly prized part of the animal with a pale white appearance and rich collagen content. Thanks to wagyu grading, the fat is delicate and fine, giving a uniquely crisp, bouncy texture when cooked—fragrant and rich without being greasy, completely different from typical soft, mushy fat. It is a favourite “hidden gem” among beef lovers, perfect for潮汕-style beef hotpot, as a starter on the yakiniku grill, or added to broth to instantly boost aroma and depth; a small amount already goes a long way on the table.