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Blackmore Full Blood Wagyu Brisket MBS 9/9 [Weight Options Available]


Perfect for braised, smoked, or slowly roasted. It's rendered fat equals in soft and satisfying beef with incredible flavour.

Blackmore Wagyu is an award winning and internationally recognised producer of 100% Full Blood Wagyu beef, cattle that are not diluted with any other breed.
Founder, David Blackmore pioneered the production of 100% Full blood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics into Australia between 1992 and 2004.

Blackmore Wagyu is marketed to gourmet butchers and high end restaurants domestically and exported to 14 countries. Raised on a high quality grain diet, free of Hormone Growth Promotants, perfect marbling, tender, full of flavour and low levels of saturated fats and cholesterol.

Cooking guide for Brisket

1) Make small incisions in the brisket approx 3 inches apart and stuff small slithers of raw garlic in.

2) Half fill a pot that comfortably fits your beef with cold water.

3) Place the beef into the pot and add any aromatics you like (I like to keep it simple with bay leaves and peppercorns, no need to add any salt, you can add a tablespoon of brown sugar to the water if you like a sweeter finish).

4) Once the water has reached a rolling boil, lower down the heat to a simmer and cook for approximately 45mins per kilogram or until fork tender. (you can also add quartered potatoes, carrots and onions half way through to complete the full meal).

5) Serve with a home made cheese sauce or any sauce you wish. (leftovers can be kept in the fridge and used for sandwiches).

Weight Options Available