Beef, brisket, whole, separable lean only, trimmed to 0" fat, all grades, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a lean cut of beef brisket, braised until fork-tender with a deep, savory flavor and a smooth, almost silky texture from the slow breakdown of collagen. With nearly 30g of high-quality protein and zero carbohydrates per 100g, it's a powerhouse for muscle maintenance and satiety. The cooking method renders it exceptionally moist despite its leanness.
Calorie split: 57% protein · 0% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its profound beefy flavor that deepens with slow cooking, and its melt-in-the-mouth texture when braised properly. It's a cultural staple in comfort food traditions, from Jewish holiday brisket to Texas barbecue, symbolizing patience and hearty gathering.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol and saturated fat if not meticulously trimmed, which some may need to moderate for heart health. The braising process often involves significant added sodium in broths or sauces. To counteract, rinse or pat the cooked meat to reduce surface salt, and pair it with fiber-rich vegetables like roasted carrots or a vinegar-based slaw to balance the meal.
Key benefits
- Excellent source of complete protein for muscle repair and satiety
- Rich in bioavailable heme iron and zinc for immune function
- Provides B vitamins (especially B12) for energy metabolism
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets
- Slow braising maximizes tenderness and nutrient accessibility
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'point' and 'flat' muscles in a whole brisket cook at different rates and have different grain directions, which is why expert slicers cut against the grain on each section separately to maximize tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 57.7 g |
| Energy | 218 kcal |
| Energy | 912 kj |
| Protein | 29.8 g |
| Total lipid (fat) | 10.1 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 241 mg |
| Potassium, K | 285 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 6.9 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 24.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.36 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 113 mg |
| Betaine | 14.9 mg |
| Vitamin B-12 | 2.6 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) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 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 | 0.31 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.46 g |
| MUFA 18:1 | 4.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 93.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 1.2 g |
| Isoleucine | 1.4 g |
| Leucine | 2.4 g |
| Lysine | 2.5 g |
| Methionine | 0.78 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.95 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.95 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
FAQ
Why is my braised brisket tough?
Brisket contains significant connective tissue that requires long, slow cooking (typically 3-4 hours at low heat) to break down into gelatin. Rushing the process leaves it chewy. Ensure the braising liquid barely simmers, not boils, and cook until a fork slides out with no resistance.
How do I trim the fat for this lean version?
For 'separable lean only, trimmed to 0' fat, use a sharp knife to remove the thick fat cap and any large internal fat deposits before cooking. A small amount of intramuscular fat (marbling) is desirable for flavor and moisture during the long braise.
Can I use a pressure cooker or Instant Pot?
Yes, a pressure cooker can tenderize brisket in about 60-90 minutes. However, the flavor development from slow browning and gentle simmering is reduced. For best results, sear the meat well first, and use a flavorful braising liquid.
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 2.18 kcal/g · 55% 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.