it).

Both the amount and the quality of the intramuscular fat from Wagyu to prime is significant. The difference between Prime and Choice can also be great, unless you’re looking at specific products like Upper 2/3s.

I get that you’re an old rancher who may have raised a certain breed. My experience isn’t just from cooking a bunch of briskets. It’s also talking to a few hundred brisket-makers, as well as reps at places like Snake River, Nolan Ryan, Heartbrand, and others.