What kind of meat is “Burisuke,” the cut that has true meat enthusiasts singing its praises?
In Japan, “Burisuke” refers to the brisket—the inner chest area near the beef’s forelegs. The name itself actually comes from the American word “brisket” (a classic BBQ staple!), and it is primarily called Burisuke in the Kansai region (Western Japan).
While it goes by different names depending on the region—such as Mae-bara in Kansai or Kata-bara in Kanto (Eastern Japan)—they all refer to this exact same delicious cut.
Local Spotlight: “Koune” A specific part of the Burisuke is called Koune, a rare delicacy that has become a famous hidden-gem comfort food in Hiroshima. Thinly sliced with a half-lean, half-fat balance and grilled to perfection, this Hiroshima-style B-kyu gurume (local comfort food) has meat lovers from Kansai constantly calling in to get their hands on it!
Because Burisuke comes from a well-exercised part of the steer, it has a firm, finely textured, and substantial bite.
Rather than having fine marbling (sashi) dispersed throughout, the lean meat and the fat are distinctly separated. Because of this unique structure, it is common to trim away the fat entirely to sell it as a premium lean cut. This versatility—transforming into a top-tier lean beef depending on how it’s butchered—is part of Burisuke’s unique charm.
Both the lean and fatty parts boast an incredibly rich, concentrated beef flavor. The depth of flavor comes directly from its high collagen content. Although it is a fattier cut, the clean finish and distinct texture mean you can enjoy its rich goodness without feeling weighed down. It’s no wonder so many people become hopelessly hooked!
By slicing the absolute tenderest portions of the Burisuke a bit thicker, you get the perfect harmony of satisfying texture and rich, fatty umami. If you want to experience the pure, direct flavor of the beef, it is absolutely perfect for Yakiniku, where you can savor every bite.
You might occasionally find it mixed into generic “beef trimmings” (kiriotoshi) at regular supermarkets, but finding it labeled specifically as “Burisuke” is quite rare.
That’s where Smart comes in! We offer premium Katsube Wagyu Burisuke, luxuriously sliced to a precise 2.5mm thickness—the ultimate thickness for the perfect Yakiniku experience.
Perfect for those looking to elevate their next backyard BBQ or camping trip with an upscale Yakiniku party. It’s also ideal for foodies who want to recreate restaurant-quality dishes at home using 100% Kuroge Wagyu for gourmet burger patties, meat sauces, or bolognese, as well as those looking for the ultimate Sukiyaki and Shabu-Shabu experience.
Summary
Today, we introduced “Burisuke,” a phenomenal cut celebrated for its rich, deep umami that gets better with every single chew.
Burisuke is a specific part of the chuck flap (under the triangle roast), located on the inner chest near the forelegs.
Depending on how the fat is trimmed, it can also be enjoyed as a rare, ultra-premium lean cut that packs a serious umami punch.
