7X Brisket: The Competitive Edge

When most people think about competitive cooking, they focus on the cooking part. But since the first cook-offs back in the 1950s, the number of contests has risen into the thousands, and the quality of the competitors and the length of the numbers on the prize money checks has been growing astronomically — and that’s motivating chefs to seek out an advantage.

Denver barbecue chef Mike Bargas is a no-holds-barred competitor, and he’s found an edge with 7X Wagyu Briskets. 7X Wagyu competition briskets are famous for the marbling that comes from their 100% Japanese heritage, and the distribution of that intramuscular fat makes for a rich, buttery mouthfeel in every tender bite. These traits have helped Bargas claim several awards and prizes, including a Grand Champion finish at Lulu’s Brew & Cue.

Chef Bargas credits the quality and consistency of 7X competition briskets for at least some of his success. “7X has a consistent marbling, and the butchers are very careful not to gouge or damage the product,” he says. Drawing from a relatively small herd with a controlled bloodline means a consistent product, which is a key advantage when the competition heats up.

7X Wagyu briskets are graded Prime (in chef parlance, it’s a 120 brisket, Deckle-off, Boneless). They’re hand trimmed to a ¼-inch fat cap, and available in two size options: 10 to 12 pounds, and 12 to 14 pounds.

No matter the skill of a chef, in a multi-hour preparation like barbecue, the flaws of a lesser product get magnified. And while chefs are reluctant to share their secrets, they can all agree that starting with a superior product provides a distinct advantage. As a result, 7X recently partnered with The Rocky Mountain BBQ Association in order to help more barbecue competitors find their competitive edge.

To get started competing yourself — or simply to win the prize of your friends’ adulation at your next backyard cookout — buy a 7X Wagyu brisket online, or enjoy one of our other amazing Wagyu cuts and packages.