Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" 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 | 6% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 74.2 MG | 13% | |
| Vitamin B-12 | 1.4 UG | 58% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 17 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 164 MG | 13% | |
| Potassium, K | 271 MG | 6% | |
| Sodium, Na | 58 MG | 3% | |
| Zinc, Zn | 4.2 MG | 38% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 19.4 UG | 35% |
Nutrition Highlights
- Good source of protein with 17.8g per 100g.
- Good source of Zinc, Zn (38% DV).
- Good source of Selenium, Se (35% DV).
- Good source of Niacin (25% DV).
- Good source of Vitamin B-6 (26% DV).
- Rich source of Vitamin B-12 (58% of Daily Value per 100g).
About Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, select, raw
This cut comes from the lower chest of the animal and is known for its rich flavor and tender texture when cooked properly. It contains a balanced mix of protein and fat, with nearly 18 grams of protein per 100 grams to support muscle maintenance and repair. The fat content is moderate, offering energy and helping with the absorption of fat-soluble vitamins, though trimming to 1/8" fat reduces excess saturated fat compared to untrimmed versions. It's free of carbohydrates and fiber, making it a suitable choice for low-carb or ketogenic eating patterns.
In the kitchen, this cut is most often slow-cooked to break down connective tissue and achieve a melt-in-your-mouth result. It's a staple for dishes like smoked barbecue, braised pot roast, or hearty stews. Its robust flavor pairs well with bold spices, marinades, and aromatic vegetables. For those mindful of fat intake, trimming more closely or skimming fat after cooking can further reduce calorie density without sacrificing taste.
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