Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, choice, 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 | 5% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 4.1 MG | 26% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 75.7 MG | 14% | |
| Vitamin B-12 | 1.7 UG | 70% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.8 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 166 MG | 13% | |
| Potassium, K | 281 MG | 6% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 4.4 MG | 40% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.3 UG | 35% |
Nutrition Highlights
- Good source of protein with 18.1g per 100g.
- Good source of Zinc, Zn (40% DV).
- Good source of Selenium, Se (35% DV).
- Good source of Niacin (26% DV).
- Good source of Vitamin B-6 (24% DV).
- Rich source of Vitamin B-12 (70% of Daily Value per 100g).
About Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, choice, raw
This cut comes from the lower chest of the animal and consists of the leaner flat half of the brisket, trimmed to a moderate fat cap. It's a rich source of high-quality protein, offering over 18 grams per 100 grams, making it valuable for muscle maintenance and repair. With nearly 22 grams of fat per serving, most of it saturated, it's also energy-dense, delivering about 278 calories per 100 grams. It contains no carbohydrates or fiber, so it fits into low-carb and ketogenic eating patterns but should be balanced with fiber-rich vegetables or whole grains for a complete meal. The presence of fat helps carry fat-soluble vitamins and enhances flavor, though trimming further can reduce calorie and saturated fat content if desired.
In the kitchen, it's often slow-cooked or braised to break down connective tissue and achieve tenderness, as the cut can be tough if cooked quickly. Popular preparations include smoking for barbecue, braising with broth and aromatics, or roasting at low temperatures. It's commonly sliced against the grain after cooking to maximize tenderness. Because of its richness, it pairs well with acidic or fresh elements like pickles, coleslaw, or vinegar-based sauces to balance the palate. For those mindful of fat intake, cooking methods that allow fat to render out—like braising or slow roasting—can help moderate its richness without sacrificing moisture.
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