American Wagyu | Classic


  • 7-9 lbs
  • Sold rub-ready (pre-cut and fully trimmed) with supreme Wagyu marbling, and butter-like texture
  • Sakura American Wagyu cattle are locally raised in central Ohio and are fed an antibiotic-free, all-vegetarian diet
  • Wet-aged and individually vacuum sealed; ships raw and frozen

Select Quantity

Best Value
Regular Price $150.00
Regular Price Sale Price $150.00
$XX per pound
  • Free overnight shipping on orders of $150+
    Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
  • Packed and shipped from our state-of-the-art USDA facility
  • Military, Medical, and First Responder Discount
Need It By Tomorrow?
Need It By Tomorrow?

Need It By Tomorrow?

Order by 3:00 p.m. ET, Monday through Thursday for next day delivery!
Plus, get free shipping on orders over $150.

Additional Details

  • If you're a meat smoker – this cut is for you. Our American Wagyu Classic Brisket is gathering-friendly and provides supreme marbling and fat distribution, which produces extremely tender and flavorful beef.

  • Sakura American Wagyu cattle come from Full Blood Wagyu genetics, are raised holistically on local family farms, and are fed an all-vegetarian diet.

  • Each Wagyu Whole Brisket is wet-aged for 21 days on average before being cut, trimmed, and individually vacuum sealed in our USDA facility, located in Northfield, MN.

  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

  • Completely thaw your brisket in the refrigerator before cooking. Note: due to the size of the cut, it could take several days to fully thaw.

  • Once thawed, your brisket is ready for the grill. The key here is low and slow – preheat the smoker to 225° F, place the brisket on the grate with thicker side toward the fire, insert a temperature probe, and smoke until the internal temperature reaches 165° F.

  • Once 165° F has been reached, remove the brisket from the smoker, wrap it in butcher paper, and place it back into the smoker until the internal temperature reaches 200° F.

  • Remove the brisket from the smoker at 200° F and let it rest, fully wrapped, for 30 minutes. Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.

What’s important to you is important to us.

Quick Ship
Free overnight shipping on all orders. Dinner when you say so!
Free overnight shipping applies on orders $150+ and next-day delivery applies to orders placed Monday-Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
Flash Frozen
Everything is flash frozen for quality and ships with dry ice to stay that way.
Packaging that's non-toxic and as eco-friendly as we could find.


Where does Market House source its Wagyu cattle from?

All Market House Wagyu beef is sourced from Sakura Wagyu Farms. Sakura cattle are raised holistically without antibiotics in central Ohio and are fed an all-vegetarian diet. 

What is the difference between a Classic and a Signature cut of Wagyu?

Our Classic vs. Signature grading follows Sakura’s grading scale and is based on the amount of intramuscular fat in the cut. Signature Wagyu contains the highest level of marbling, and Classic Wagyu has slightly less marbling.

Is Market House Wagyu beef true Japenese Wagyu?

Market House Wagyu is American Wagyu sourced from Sakura Wagyu Farms in central Ohio. Sakura Wagyu beef provides the same impressive taste and marbling as Japanese Wagyu but without the price tag.

How long can I keep my brisket in the freezer?

All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.