Meat
First Cut
Beef first-cut brisket is the leaner flat (often called first cut in deli and kosher butchery)—a rectangular muscle with a tighter grain, ideal for neat thin slices after long cooking. Less forgiving than the point; dryness is the risk if moisture and temperature are mismanaged. Smoke, braise, or corn and simmer until tender; rest, then slice thin across the grain. Excellent for deli-style hot sandwiches and plated BBQ. Fat cap can be left on during cooking and trimmed before service.
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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 11.8 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.9 mg
- Sodium 62.1 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 62.1 g
- Energy 201 kcal
- Water 62.1 g
- Protein 23.3 g
- Fat 11.8 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.41 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 362 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.41 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
First Cut 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
Jewish delicatessens favoured first-cut brisket for even, sliceable corned and smoked beef.
Supermarket packaging labelled first-cut brisket for home braising and holiday tables.
Competition BBQ refined first-cut flat techniques for presentation slices.