Ranching
American Wagyu
American Wagyu BeefWagyu Smoked Brisket
$299.00
American Wagyu · American Wagyu Beef
Serve authentic Central Texas brisket even if you don’t own a smoker. We partnered with Southside Market & Barbeque, the oldest BBQ joint in Texas, to create a smoked, full…
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100% US Raised
Family-Owned &Operated
Wet-Aged For21+ Days
Serve authentic Central Texas brisket even if you don’t own a smoker. We partnered with Southside Market & Barbeque, the oldest BBQ joint in Texas, to create a smoked, fully cooked SRF Black® brisket. This is a bona fide Texas brisket - seasoned with just salt and pepper. Then smoked low and slow on a traditional offset smoker using only Texas post oak. Arrives frozen. Just thaw, heat and serve.
Southside Market and Barbeque is the oldest BBQ joint in Texas and has decades of experience smoking award-winning BBQ. They start with SRF Black® American Wagyu briskets and give them the full Texas Q treatment. Each brisket is seasoned with salt and pepper to perfectly complement our Wagyu beef and allow the flavor to shine through. They are smoked low and slow for 14 to 16 hours on Southside’s classic offset smokers fueled with only Texas post oak wood. The result is traditional Texas-style brisket that’s tender and packed with flavor.
The smoked, fully cooked brisket arrives frozen. Simply thaw, heat and get ready for a Texas BBQ Experience.
Average weight: 8 lbs.
Thaw under refrigeration, pat dry, and season generously before cooking. Sear over high heat, then finish gently until the center reaches your preferred temperature.
Rest steaks for 5 to 10 minutes before slicing. For thicker cuts, use a thermometer and pull from heat a few degrees early so carryover cooking finishes the job.
Snake River Farms American Wagyu is selected for rich marbling, tenderness, and a deep beef flavor. Gold Grade offers the highest marbling level, while Black Grade balances richness with a familiar steakhouse profile.
Each cut is wet-aged and hand-trimmed to highlight the eating quality of the beef.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
Ranching
Cattle Feeding
Beef ProcessingLoin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
Where does filet mignon come from?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
How to cook filet mignon
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Best oil for searing steak
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Does the filet mignon have a lot of marbling?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Where is the filet mignon located?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Why is filet mignon steak so tender?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.