Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is the leaner, flat half of a beef brisket, meticulously trimmed to a thin 1/8-inch fat cap before braising. When cooked low and slow, it transforms into a meltingly tender, deeply savory cut with a rich, beefy flavor and a texture that yields effortlessly to the fork. Nutritionally, it's a protein powerhouse, delivering nearly 29 grams of high-quality protein per 100g with zero carbohydrates.
💚 Why it's loved
People adore it for its unparalleled ability to become fork-tender and infused with the flavors of its braising liquid, creating a luxurious, comforting meal. It's the centerpiece of iconic, celebratory dishes across many cultures, symbolizing home cooking and hearty feasts.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and cholesterol, so those managing heart health or following specific dietary restrictions should enjoy it in moderation. To counteract this, practice portion control, trim fat meticulously before cooking, and pair it with fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a vinegar-based slaw to balance the meal.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in essential minerals like zinc and iron, particularly heme iron.
- Provides B vitamins, notably B12, crucial for nerve function and energy.
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'brisket' comes from the Middle English 'brusket,' meaning the lower part of the breast, and the cut's tough connective tissue is primarily collagen, which converts to gelatin during braising, giving the meat its signature succulent mouthfeel.
Full nutrition (scales with serving)
| Water | 51.6 g |
| Energy | 298 kcal |
| Energy | 1247 kj |
| Protein | 28.7 g |
| Total lipid (fat) | 19.5 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 171 mg |
| Potassium, K | 227 mg |
| Sodium, Na | 46.0 mg |
| Zinc, Zn | 6.5 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.18 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.56 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 109 mg |
| Betaine | 14.3 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.52 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.8 ug |
| Fatty acids, total saturated | 8.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.55 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.62 g |
| SFA 16:0 | 4.7 g |
| SFA 18:0 | 2.3 g |
| Fatty acids, total monounsaturated | 8.4 g |
| MUFA 16:1 | 0.81 g |
| MUFA 18:1 | 7.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.72 g |
| PUFA 18:2 | 0.48 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 |
| Cholesterol | 107 mg |
| Tryptophan | 0.19 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.75 g |
| Cystine | 0.37 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.91 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.92 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.7 g |
| Proline | 1.4 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.30 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the best way to cook this cut to ensure tenderness?
The key is 'low and slow' moist-heat cooking like braising or smoking. This method breaks down the abundant collagen into gelatin, transforming the tough muscle into a tender, juicy result.
How does trimming to 1/8-inch fat affect the cooking and nutrition?
Trimming to a uniform 1/8-inch fat cap prevents excessive greasiness while still allowing enough fat to baste the meat and add flavor during cooking. Nutritionally, it significantly reduces the total and saturated fat content compared to a fully fatty brisket.
Can I substitute this for other beef cuts in recipes?
Yes, it's a versatile substitute for other braising cuts like chuck roast or short ribs. Its leaner profile makes it ideal for dishes where you want beefy flavor without excessive fat, though cooking times may vary slightly.