Beef, brisket, flat half, separable lean only, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, flat cut from the beef brisket, prized for its deep beefy flavor and a texture that transforms from tough to meltingly tender with slow cooking. With virtually no fat and a high protein count, it's a powerhouse for muscle-building diets. When prepared correctly, it offers a clean, satisfying beef taste without the heaviness of fattier cuts.
Calorie split: 71% protein · 0% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, pure beef flavor that stands up to bold spices and long, slow cooking methods. Its transformation into fork-tender perfection in dishes like barbecue or braises is a celebrated culinary reward.
⚠️ Watch-outs & how to enjoy it better
If overcooked or prepared with a dry-heat method, it can become tough and chewy. To counteract this, it must be cooked low-and-slow (braised, smoked, or sous-vide) to break down connective tissue. Pairing it with a flavorful sauce or cooking liquid is essential for both moisture and taste.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and growth.
- Very low in fat and carbohydrates, making it ideal for lean protein diets.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- A versatile cut that absorbs marinades and rubs exceptionally well.
- Provides a strong sense of satiety, helping with appetite control.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'flat half' of the brisket is the more uniform, leaner muscle that sits on top of the 'point'—it's the slice you typically see in a neatly stacked barbecue platter.
Full nutrition (USDA data · scales with serving)
| Water | 73.8 g |
| Energy | 127 kcal |
| Energy | 530 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 3.8 g |
| Ash | 1.0 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 | 1.9 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 336 mg |
| Sodium, Na | 74.0 mg |
| Zinc, Zn | 5.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 25.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 90.1 mg |
| Betaine | 13.2 mg |
| Vitamin B-12 | 1.8 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) | 0.29 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) | 1.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 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 | 0.10 g |
| SFA 16:0 | 0.85 g |
| SFA 18:0 | 0.47 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.13 g |
| PUFA 18:3 | 0.01 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 | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.86 g |
| Isoleucine | 0.98 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.85 g |
| Tyrosine | 0.69 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.69 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.85 g |
| Hydroxyproline | 0.23 g |
FAQ
What's the difference between the brisket 'flat' and 'point'?
The flat is the leaner, more uniform top layer, ideal for slicing. The point is the fattier, thicker bottom layer, often used for burnt ends or chopped beef.
Can I cook this cut quickly, like in a stir-fry?
No, this cut is too tough for quick cooking. It requires moist, slow heat (braising, smoking, stewing) to become tender. For stir-fries, choose a more tender cut like sirloin or flank.
Is this a good cut for grilling?
Not for direct, high-heat grilling. It's best for indirect grilling/smoking or braising. If grilling, it must be marinated and cooked to a lower doneness, but it won't be as tender as braised.
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 1.27 kcal/g · 68% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.