Beef, New Zealand, imported, brisket point end, separable lean only, 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 | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 4.3 MG | 27% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Vitamin B-12 | 1.4 UG | 58% | |
| Vitamin A, RAE | 9 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 2.1 MG | 11% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 189 MG | 15% | |
| Potassium, K | 321 MG | 7% | |
| Sodium, Na | 51 MG | 2% | |
| Zinc, Zn | 2.7 MG | 24% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.7 UG | 5% |
Nutrition Highlights
- Excellent source of protein with 20.9g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (24% DV).
- Good source of Niacin (27% DV).
- Rich source of Vitamin B-12 (58% of Daily Value per 100g).
About Beef, New Zealand, imported, brisket point end, separable lean only, raw
This cut of meat comes from the pectoral area of the animal, specifically the point end of the brisket. It's a flavorful, moderately marbled section that's valued for its rich taste and versatility in cooking. Being raw and separable lean only means it's trimmed of excess fat, making it a leaner option compared to other brisket cuts while still retaining good flavor.
Nutritionally, this cut is an excellent source of high-quality protein, providing nearly 21 grams per 100-gram serving with minimal carbohydrates and a moderate fat content of 4.6 grams. The low carb content makes it suitable for ketogenic and other low-carb dietary approaches. It's also rich in essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this cut shines in slow-cooking methods that break down its connective tissue and enhance its tenderness. It's commonly used for braising, smoking, or preparing traditional dishes like corned beef or pot roast. The moderate fat content helps keep the meat moist during long cooking times, while its robust flavor pairs well with bold seasonings and aromatic vegetables. When properly cooked, it becomes fork-tender and develops a satisfying depth of flavor that makes it a favorite for both everyday meals and special occasions.
Compare Beef, New Zealand, imported, brisket point end, separable lean only, raw
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