Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, 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 | 12% | |
| Niacin | 3.1 MG | 20% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 73.7 MG | 13% | |
| Vitamin B-12 | 2.2 UG | 93% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 166 MG | 13% | |
| Potassium, K | 264 MG | 6% | |
| Sodium, Na | 72 MG | 3% | |
| Zinc, Zn | 4.2 MG | 39% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.2 UG | 28% |
Nutrition Highlights
- Good source of protein with 17.7g per 100g.
- Good source of Zinc, Zn (39% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Niacin (20% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (93% of Daily Value per 100g).
About Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut of beef comes from the lower chest of the cow, specifically the point half of the brisket. It's a flavorful and relatively fatty cut that, when trimmed to 1/8" fat, still contains a significant amount of marbling. This cut provides a substantial amount of protein, making it a good option for those looking to increase their protein intake. However, it's also relatively high in saturated fat and calories compared to leaner cuts of beef. The presence of fat in this cut contributes to its rich flavor and tenderness when cooked properly, but it's worth considering portion sizes and frequency of consumption for those monitoring their fat intake.
In culinary applications, this cut shines in slow-cooking methods that allow the fat to render and the connective tissue to break down, resulting in tender, juicy meat. It's a popular choice for barbecue, where it's often smoked for hours to achieve a melt-in-your-mouth texture. Brisket point is also excellent for braising, pot roasting, or being used in dishes like beef stew or chili. Some cooks prefer to use this cut for making corned beef or pastrami. When preparing this cut, it's important to cook it low and slow to maximize tenderness and flavor. The fat content helps keep the meat moist during long cooking times, but trimming it to 1/8" fat, as specified, helps balance flavor with a slightly leaner profile.
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