Meat
Second Cut
Beef second-cut brisket refers to the fattier point section in deli and retail language—juicier and more marbled than first cut, with irregular grain that suits chopping and shredding more than perfect thin slices. Flavour is deeper and beefier when fat renders fully. Cook low and slow until tender; rest. Chop for sandwiches or cube for burnt ends. Leave more fat on during the cook than you might on a flat. Ideal when juiciness matters more than uniform slices.
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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 12.5 g
- Saturated Fat 4.89 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.3 mg
- Sodium 59.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 56.8 g
- Energy 198 kcal
- Water 56.8 g
- Protein 20.8 g
- Fat 12.5 g
- Saturated Fat 4.89 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 377 mg
- Major Minerals 376 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Second 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
Deli butchers distinguished second-cut point for juicier braised and smoked beef.
Home cooks chose second cut when recipe cards called for moister brisket.
BBQ media explained first versus second cut for backyard smokers.