Beef, brisket, flat half, boneless, separable lean only, trimmed to 0" fat, select, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.6 MG | 37% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 62.2 MG | 11% | |
| Vitamin B-12 | 2.0 UG | 81% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 218 MG | 17% | |
| Potassium, K | 353 MG | 8% | |
| Sodium, Na | 85 MG | 4% | |
| Zinc, Zn | 5.3 MG | 48% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 27.1 UG | 49% |
Nutrition Highlights
- Excellent source of protein with 21.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Good source of Selenium, Se (49% DV).
- Good source of Niacin (39% DV).
- Good source of Vitamin B-6 (37% DV).
- Rich source of Vitamin B-12 (81% of Daily Value per 100g).
About Beef, brisket, flat half, boneless, separable lean only, trimmed to 0" fat, select, raw
This cut of beef comes from the lower chest of the cow and is known for being lean and relatively low in fat when trimmed to 0" fat. It's a good source of high-quality protein, providing 21.7g per 100g serving, which supports muscle maintenance and repair. With only 4.1g of fat and zero carbohydrates, it fits well into low-carb or high-protein dietary patterns. It also contains essential nutrients like iron, zinc, and B vitamins, particularly B12, which are important for energy metabolism and red blood cell formation. Because it's trimmed of visible fat, it's a leaner option compared to other brisket cuts, though it may benefit from slow, moist cooking methods to maintain tenderness.
In the kitchen, this cut is often used for dishes that require long, slow cooking, such as braised brisket, pot roast, or smoked barbecue. Its leanness means it can become tough if cooked quickly at high heat, so methods like braising, slow roasting, or using a pressure cooker are ideal. It's also a popular choice for meal prep, as it can be sliced and stored for use in sandwiches, salads, or grain bowls throughout the week. For those watching their fat intake, this trimmed version offers a flavorful yet leaner alternative to other cuts, making it a versatile option for balanced, protein-rich meals.
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