Beef, New Zealand, imported, brisket point end, separable lean and fat, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a cut of beef from the front chest of the cow, specifically the point end of the brisket, which has been braised until tender. The cooking method renders the intramuscular fat, resulting in a rich, succulent, and deeply beefy flavor with a melt-in-your-mouth texture. It's a high-protein, zero-carb option that delivers significant energy and satiety.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore the deep, savory umami flavor and the tender, almost silky texture that comes from slow-braising the brisket point. It's a versatile centerpiece that forms the soul of comfort dishes across many cultures, from Jewish delis to Argentine asados.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be enjoyed in moderation by those monitoring heart health or calorie intake. To balance a meal, pair it with fiber-rich vegetables like roasted Brussels sprouts or a vinegar-based slaw to aid digestion and provide contrast. Opt for trimming excess external fat before cooking if concerned.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Provides essential minerals like zinc and iron in a highly bioavailable heme form.
- Rich in B vitamins, particularly B12, crucial for nerve function and energy metabolism.
- Zero carbohydrates, making it suitable for ketogenic and low-carb dietary patterns.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The brisket point end has more intramuscular fat (marbling) than the flat cut, which is why it's the preferred choice for making pastrami, as the fat keeps the meat moist during the long smoking and steaming process.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 250 kcal |
| Energy | 1047 kj |
| Protein | 31.9 g |
| Total lipid (fat) | 13.6 g |
| Ash | 0.78 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 173 mg |
| Sodium, Na | 29.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 5.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.11 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.18 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 37.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.77 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.30 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 1.7 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 14:1 | 0.10 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.48 g |
| MUFA 16:1 c | 0.46 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.4 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:2 n-6 c,c | 0.17 g |
| PUFA 18:2 CLAs | 0.11 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:4 n-6 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.34 g |
| Fatty acids, total trans-monoenoic | 0.33 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.31 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 92.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.34 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.5 g |
| Methionine | 1.1 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 2.1 g |
| Histidine | 1.2 g |
| Alanine | 1.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.7 g |
| Proline | 1.0 g |
| Serine | 1.1 g |
FAQ
What's the difference between brisket point and flat?
The point end (this cut) is thicker, fattier, and more marbled, making it ideal for slow, moist cooking methods like braising or smoking. The flat is leaner, more uniform in shape, and often sliced for serving.
How do I make tough brisket tender?
Low and slow is key. Braising in liquid (like stock or wine) at a low temperature (around 300°F/150°C) for several hours breaks down the tough collagen into gelatin, creating tenderness and richness.
Is this a healthy cut of beef?
It's nutrient-dense, packed with protein, iron, and B12. However, it's also high in saturated fat and calories. Enjoy it as part of a balanced diet, paired with plenty of vegetables, and consider trimming visible fat.
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 2.50 kcal/g · 51% 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.