Super source
Protein
18.6 g · 37% DV target
A tough, connective-tissue-rich cut from the lower chest of the cow, brisket transforms into a succulent, tender delicacy through slow cooking while providing a dense source of high-quality protein and essential minerals.
Brisket is a source of high-quality protein containing all essential amino acids (the building blocks of protein that the body cannot produce on its own), which are necessary for maintaining muscle mass and biological function .69
This cut is notable for its high concentration of oleic acid (a monounsaturated fat also found in olive oil), particularly in more marbled or higher-grade versions where the ratio of monounsaturated to saturated fats is higher than in leaner cuts .3
Like other red meats, brisket provides significant amounts of essential micronutrients, including vitamin B12 (vital for nerve function), zinc (important for immune health), and iron .9
Early research suggests that the specific fatty acid profile of brisket may vary significantly by cattle breed and marbling level, with some studies indicating that higher marbling increases the proportion of healthier monounsaturated fats relative to saturated fats .311
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
18.6 g · 37% DV target
14.8 g · 19% DV target
5.11 g · 26% DV target
Not a benefit — best kept low
0.34 g · 34% DV target
Not a benefit — best kept low
0.14 g · Top 22% of meat & poultry
0.41 g · Top 25% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container
Wrap tightly to prevent freezer burn
Beef production is associated with high greenhouse gas emissions and significant water usage compared to plant-based proteins.
The high concentration of oleic acid in brisket is partly due to the lower melting point of fats in the pectoral region, which helps the muscle remain flexible in the cooler temperatures near the ground.