Brisket Point Half

Also Known As: Brisket Nose Cut; Brisket Point Cut

The less lean half of the whole Brisket that’s juicy with full flavor.

Butcher's Note

The anterior Point portion of the Brisket, thus the name “Point.”

Industry Ids ?

IMPS/NAMP - 120B

UPC - 1627

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:

200 CALORIES

0 % *

4.4g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

2.3 mg IRON

0 % DV

6.2 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 #13372): 200 Calories; 100 Calories from fat; 12g Total Fat (4.4 g Saturated Fat; 0 g Trans Fat; 0.3 g Polyunsaturated Fat; 5 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 65 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 2.34 mg Iron; 230 mg Potassium; 0.19 mg Riboflavin; 2.99 mg NE Niacin; 0.23 mg Vitamin B₆; 2.16 mcg Vitamin B₁₂; 189.84 mg Phosphorus; 6.2 mg Zinc; 19.74 mcg Selenium; 89.71 mg Choline.

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

Supply Chain Ordering & Pricing Details

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Brisket Point Half

Industry Ids ?

IMPS/NAMP - 120B

UPC - 1627

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Brisket Flat Half

Brisket Flat Half

Tri-Tip Roast

Tri-Tip Roast

Brisket Point Half

Industry Ids ?

IMPS/NAMP - 120B

UPC - 1627

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Recipes That Use This Cut:

Brisket Deviled Eggs

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Brisket Flat Half

Brisket Flat Half

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