Beef, brisket, flat half, boneless, separable lean and fat, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the lower chest of the cow, prized for its dense, beefy flavor and firm texture when raw. While it has minimal marbling, it transforms into tender, succulent meat with slow, moist cooking methods. Nutritionally, it's a powerhouse of high-quality protein with a very low carbohydrate content.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, pure beef flavor that serves as a perfect canvas for marinades and slow-cooking techniques. Its ability to become fork-tender while retaining structure makes it ideal for both hearty home cooking and refined culinary presentations.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and chewy if overcooked or prepared with dry, high-heat methods. To counteract this, always use moist-heat cooking like braising, stewing, or slow-roasting, and consider marinating first to add moisture and flavor. Those monitoring sodium intake should be cautious with pre-marinated versions or salty braising liquids.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in carbohydrates and sugars
- Provides essential minerals like zinc and iron
- Leaner than many other beef cuts after trimming
- Versatile base for numerous global cuisines
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The flat half of the brisket is anatomically the animal's pectoral muscle, which works hard to support its weight, resulting in a dense network of connective tissue (collagen) that melts into rich gelatin during slow cooking, creating its signature succulence.
Full nutrition (USDA data · scales with serving)
| Water | 70.5 g |
| Energy | 158 kcal |
| Energy | 662 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 8.4 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 336 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 25.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.15 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.60 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 58.6 mg |
| Betaine | 10.9 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 13.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.30 g |
| MUFA 16:1 c | 0.30 g |
| MUFA 17:1 | 0.08 g |
| MUFA 18:1 | 3.9 g |
| MUFA 18:1 c | 3.4 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.17 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:2 n-6 c,c | 0.29 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.50 g |
| Fatty acids, total trans-monoenoic | 0.50 g |
| TFA 18:1 t | 0.50 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.91 g |
| Isoleucine | 0.88 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.58 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.71 g |
| Valine | 0.93 g |
| Arginine | 1.4 g |
| Histidine | 0.67 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.94 g |
| Proline | 0.84 g |
| Serine | 0.79 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the difference between the flat and point of a brisket?
The flat is the leaner, more uniform, and rectangular portion. The point (or 'deckle') is the thicker, fattier, and more marbled end. This listing is specifically for the trimmed flat.
Why is this cut 'boneless, separable lean and fat, trimmed to 0" fat'?
This is a USDA retail cut description meaning the bone has been removed, and all visible external fat has been meticulously trimmed away, leaving only the lean muscle and the intramuscular fat (marbling).
What's the best way to cook this lean brisket cut to avoid toughness?
Low-and-slow moist cooking is essential. Braise it in liquid (like broth, wine, or tomatoes) in a covered pot at around 300-325°F (150-160°C) for several hours until the internal collagen breaks down into gelatin.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.58 kcal/g · 52% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.