Tokusen Wagyu Brisket PE (Sandung Lamur)
-+ 5 kg/loaf -+ 10 kg/ctn
Tokusen Wagyu Brisket PE (Point End) . Available MB 4-5 & MB 6+ . Frozen and fresh chill condition . Halal MUI Indonesia & NKV Certified
Buy it nowTokusen Wagyu Brisket PE (Point End) — the thicker, fattier half of the brisket, dense with marbling and collagen, built for long slow cooking.
Nama Indonesia: Sandung Lamur — dikenal juga sebagai Tokusen Wagyu Brisket PE (Point End).
About Tokusen Wagyu Brisket PE (Sandung Lamur)
The point end, sometimes called the deckle, is the upper and fattier section of the brisket. It carries noticeably more intramuscular fat and collagen than the flat, which is exactly what you want when cooking runs for hours: the fat bastes the meat from within while the collagen turns to gelatin instead of drying out.
Cook it low and slow — smoke it, braise it, or simmer it into rendang or semur, where the long cooking time and a heavy spice paste both benefit from the extra fat. It is also the classic cut for burnt ends. Judge it by internal temperature and feel rather than the clock: brisket is done when it probes tender, not at a fixed hour.
Specifications
- Halal MUI Indonesia & NKV Certified
- Available MB 4-5 & MB 6+
- Avg weight -+ 5 kg/loaf
- Avg weight -+ 10 kg/ctn
- Frozen and fresh chill condition
Order via WhatsApp Learn About Tokusen Wagyu
Before You Order
- MB 4-5 vs MB 6+ — which marbling grade to ask for, and why the higher number is not always the better buy.
- How to cook Tokusen Wagyu — temperatures, resting, and the mistakes that waste the marbling.
- Indonesian cut names — where Sandung Lamur sits on the animal and what else it is called.
- What Tokusen Wagyu is — where it is farmed and how it compares to Japanese and Australian wagyu.
- What "Tokusen" (特選) means — the Japanese term behind the name.
