Beef Brisket, Whole, Boneless

The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.

Cooking Recommendations

Braise, or Cook in Liquid

Nutritional Information

	Calories kcal	Protein g	Fat g	Iron mg	Saturated Fat g	Cholesterol mg
Raw trimmed to 1/4 inch	312	16.90	26.50	1.60	10.69	73
Braised trimmed to 1/4 inch	385	23.50	31.60	2.20	12.38	94
Braised trimmed to 1/4 inch	291	26.80	19.50	2.50	7.53	93

Back to the major cuts