Meat
Flat
The flat is the leaner, rectangular half of a packer brisket once the point is separated—the piece that slices into tidy, presentable sheets for Texas trays and pastrami. Grain runs lengthwise; slicing across it is mandatory. Less fat than the point means it can dry if the cook is rushed or the fat cap is removed entirely. It is prized for clean slices and deli presentation. Leave a thin fat cap, cook low until probe-tender, rest in a wrap or cambro, and slice thin. Pastrami makers often prefer the flat for even curing and slicing. Burnt ends come from the point, not the flat.
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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 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.7 mg
- Sodium 57.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 59.7 g
- Energy 193 kcal
- Water 59.7 g
- Protein 22.2 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.19 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 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 311 mg
- Major Minerals 310 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.7 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: 6.19 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Flat 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
Deli and barbecue traditions distinguished the sliceable flat from the fattier point.
Competition and YouTube barbecue made flat-vs-point technique common knowledge among home smokers.