Meat
Deckle
Beef deckle is the fatty, richly marbled point end of the brisket (also called the point or deckle depending on regional butchery language)—softer and more forgiving than the flat when smoked or braised. Fat bastes the meat through long cooks; the grain is looser and shreds more readily for burnt ends and chopped beef. Smoke or braise low until probe-tender; rest well. Cube and re-sauce for burnt ends, or chop for sandwiches. Trim only thick hard fat that will not render in time—leave enough for moisture.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.26 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.3 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.9 mg
- Sodium 60.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 58.8 g
- Energy 195 kcal
- Water 58.8 g
- Protein 21 g
- Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 5.3 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.27 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 328 mg
- Major Minerals 327 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.27 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Deckle of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Texas BBQ traditions prized the deckle point for juicy chopped beef and burnt ends.
Kansas City burnt ends made the deckle a destination product.
Retail packers labelled deckle and point separately for home smokers.