Brisket Flat Half | Lean

Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

Butcher's Note

The posterior flat portion of the Brisket thus the name “Flat.”

Industry Ids ?

IMPS/NAMP - 120A

UPC - 1622

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Brisket | Primal Cut

This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

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Cooking Methods:

Nutrition Information

Nutrition:

170 CALORIES

0 % *

2.2g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

2.4 mg IRON

0 % DV

6.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13370): 170 Calories; 50 Calories from fat; 6g Total Fat (2.2 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat; 0 g CLA Fat;) 85 mg Cholesterol; 45 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 28 g Protein; 2.36 mg Iron; 225 mg Potassium; 0.17 mg Riboflavin; 4.06 mg NE Niacin; 0.26 mg Vitamin B₆; 2.03 mcg Vitamin B₁₂; 172.2 mg Phosphorus; 6.72 mg Zinc; 28.56 mcg Selenium; 106.42 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Nothing says autumn like a braised Brisket served with cranberries, apples and cinnamon. Celebrate the cooler weather with this down-home meal.

Use waffle fries instead of tortilla chips, the beans are baked rather than refried, and salsa is swapped out for barbecue sauce on shredded beef. Yum!

Beef Brisket gets spiced up with easy to create Asian flavors. Kimchee side, optional!

This Beef Brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Brisket Flat Half | Lean

Industry Ids ?

IMPS/NAMP - 120A

UPC - 1622

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Brisket Point Half

Brisket Point Half

Tri-Tip Roast

Tri-Tip Roast

Brisket Flat Half | Lean

Industry Ids ?

IMPS/NAMP - 120A

UPC - 1622

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Recipes That Use This Cut:

Autumn Harvest Braised Beef Brisket | 4 hrs

BBQ Beef Waffle Fry Nachos | 40 min

Beef Brisket with Asian Chili Sauce | 4 hrs

Beef Brisket with Savory Carrots & Dried Plums | 4 hrs 30 min

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