British BBQ Society Forums

just looked at Harry's website, there is a lot of info about wagyu beef and what the name means etc etc plus the cooked brisket. looks amazing.

Hate to think of the pressure to get it right, over cooking it and its chewy and not very nice, $2500 down the pan

slatts wrote:Harry Soo was saying on the course at Toby's home that one of his students gave him a Wagyu brisket, it was $160 per lb and over 15lb.

He smoked it and said it was amazing, its on his website.
Never tried it and at those prices the wife would chop off my nuts if I brought some................................I do have 2 kids and don't want anymore

Save the struggling NHS the cost of the vasectomy bill and I believe cold smoked nuts are quite a delicacy so everyone's a winner (although I suspect that cashews would be preferable)!!

TakingtheBrisket wrote:Lol yep £185/kg is a bit steep !

The £14 is best they could do at wholesale ed. Am told they're selling it to london restaurants at £40/kg

I've had someone try to quote me £40 per kg for brisket before and that was a very short conversation, considering i get rib eye for less!

I've got a brisket in the fridge which i'll try and take some pictures of this weekend so you can see the level of marbling i'm getting. I've also got some pictures of the American Wagyu that i cooked over in the US last year so you'll be able to compare.

Swindon_Ed wrote:

TakingtheBrisket wrote:Lol yep £185/kg is a bit steep !

The £14 is best they could do at wholesale ed. Am told they're selling it to london restaurants at £40/kg

I've had someone try to quote me £40 per kg for brisket before and that was a very short conversation, considering i get rib eye for less!

I've got a brisket in the fridge which i'll try and take some pictures of this weekend so you can see the level of marbling i'm getting. I've also got some pictures of the American Wagyu that i cooked over in the US last year so you'll be able to compare.

Cool thanks. Good luck this weekend ed

Sorry for the delay in getting these pictures posted, sadly as soon as i got back from Belgium, i then had to head upto London with work for a few days.

Anyway, here is a picture of the Wagyu that i normally get in the UK. The picture isn't great but i'm happy with the amount of marbling in this brisket


When we compete in the US, we've been using Snake River Farms Wagyu which looks like this

Why is there such a difference?


Sent from my iPhone using Tapatalk

Cheers ed, hellva difference ! Well done in Belgium, brilliant result. Can you do a post about the european side you mentioned on fb?