Brisket From $38/kg – Wagyu Grain-Fed MB9+ – Margaret River

Unrivalled in marbling, richness, and mouthfeel, the Margaret River Wagyu Brisket MB 9+ is the gold standard for low and slow perfection. Raised in the pristine coastal climate of Western Australia’s Margaret River region, this brisket is cut from Fullblood Wagyu cattle finished on a long-term grain-fed programme, then expertly graded with the highest marble score available. 

Every strand of this brisket is interwoven with silky intramuscular fat that melts down slowly during cooking, producing slices that are as luxurious as they are flavourful. Whether you're preparing for a championship BBQ or planning an unforgettable weekend feast, this brisket guarantees centrepiece status.

Butcher’s Notes

• Cut Weight: Approx. 7 to 9 kg per piece
• Breed: Fullblood Wagyu
• Marble Score: MB 9+
• MSA Graded: Yes (Meat Standards Australia Certified)
• Feeding: 400+ Day Grain-Fed
• Processing: Whole brisket (point and flat), expertly hand-trimmed
• Packaging: Vacuum-sealed, freezer-safe
• Shelf Life: Up to 10 weeks refrigerated 
• Delivered Fresh: Never frozen, unless requested
• Cooking Methods: Best suited for low and slow smoking, sous vide, or slow roasting

Pure Wagyu, Raised in Coastal Excellence

The Margaret River region is known for more than its world-class wines, it's also home to some of Australia’s most premium Wagyu cattle. Raised in temperate conditions with access to clean water, sea air and open space, these Fullblood Wagyu cattle are grain-fed for over 400 days and raised with an emphasis on animal welfare, traceability, and marbling development.

This brisket represents the pinnacle of Australian Wagyu, MB 9+ is the highest marbling score under the MSA system, and each piece is selected for its even distribution of fat, structure and texture. The result? Deep, indulgent flavour with an ultra-soft finish that holds its shape under long, slow heat but pulls apart like silk.

A Brisket Built for Brilliance

The brisket includes two primary muscles: the point (rich, fatty, ultra-marbled) and the flat (leaner, structured, ideal for slicing). In a cut like this, both parts benefit from the intense marbling of MB 9+, giving even the flat a level of tenderness usually reserved for the point.

You’ll notice the fat rendering early, basting the meat from the inside as it cooks. The outer bark forms beautifully over time, sealing in moisture and flavour. Expect rich beefiness, a creamy texture and a stunning presentation that holds its own on any pit or carving board.

Cooking Recommendations

A brisket of this calibre deserves patience and precision. Here are three highly recommended methods for unlocking its full potential:

• Traditional Low and Slow Smoke: Apply a simple rub (salt and pepper is more than enough). Smoke at 110–120°C for 8–12 hours until the internal temp reaches 92–95°C. Wrap in butcher’s paper once bark sets. Rest for 1–2 hours in an insulated box. Slice thinly across the grain.
• Sous Vide then Sear or Finish in Smoker: Cook sous vide at 68°C for 36 hours. Rest, then sear the outside with a torch, pan, or short smoke to add bark and texture.
• Slow Oven Roast with Baste: Cook at 120°C with a small tray of tallow or stock underneath. Wrap partway through and rest before serving.

Pro tip: Always slice against the grain and separate the flat from the point for optimal carving. Let it rest well, it’s worth it.

Fresh Nationwide Delivery

At Carnivore Society, we deliver every order chilled, never frozen, using a fully refrigerated cold-chain system. Each brisket is packed in eco-conscious, insulated boxes, ensuring it maintains a safe and steady temperature from the moment it leaves our facility to when it reaches your door.

We ship to all Australian states, with fast processing, tracking updates, and delivery instructions included with every order, no matter how remote your smoker may be.

Why Carnivore Society?

We hand-pick every product we stock, focusing on traceability, quality, and consistency. Our producers follow strict protocols and raise their cattle with care, ensuring what you get isn’t just premium, it’s best-in-class.

When it comes to brisket, we know you only get one shot at the cook. That’s why we source Wagyu with serious credentials, like this MB 9+ brisket from Margaret River.

From the pristine coastline to your plate, this brisket brings together Australia’s finest Wagyu genetics, ethical farming and artisan butchery, all in one unforgettable cut.

A Brisket That Sets the Benchmark

The Margaret River Wagyu Brisket MB 9+ is not just premium, it is purpose-built for cooks who take low and slow seriously. With extreme marbling, fullblood Wagyu genetics, and a grain-fed program designed to maximise richness, this brisket delivers depth, texture, and consistency few cuts can match.

From long overnight smokes to precision sous vide cooks, it rewards patience with slices that are rich, soft, and deeply satisfying. If you are looking to make a statement on the pit or at the table, this is the brisket that earns it.

Order now and bring championship-quality brisket home. Your smoker deserves the best, and this is it.