How can brisket have separable lean and fat, when it is trimmed to 0" fat?
The USDA has different calorie amounts for brisket
Lean and fat, 0" fat (1.69 kcal/gram)
Lean, 0" fat (1.37 kcal/gram)
Lean and fat, 1/8" fat (2.78 kcal/gram)
Lean, 1/8" fat (1.29 kcal/gram)
What would be examples of each of the 4 above scenarios?
Best Answer
Lean brisket and fatty brisket refer to two different parts of the cut.
Lean is also known as the flat.
Fatty refers to the point, a separate fatty muscle group that sits on top of the flat.
These two cuts are often served separately in American barbecue. Also, because they vary in fat content and therefore tenderness, they are often cut to different widths.
I’m not sure that this is a perfect answer because I’m not sure I completely understand your question. But I think this information may be important to help you reach a conclusion.
Please refer to the annotated photo below courtesy of Eater. Especially in reference to the thick layer of fat that rests above the point and how the muscle of the point has a different appearance than the flat.
To more directly answer the question, the part where it is talking about a fat measurement is literally the thickness of the fat layer. Where it talks about “lean” vs “lean and fat” I think it’s talking about which part of the brisket. The flat or the flat + the point. That’s my interpretation just from an initial reading.
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What is separable lean?
Here is what it means: Seperable Lean - Meat with visible fat removed. Fat will still remain inside of the meat. Seperable Lean and Fat - The original portion of meat, all fat included.Is brisket better fatty or lean?
Properly cooked, lean brisket is perfectly tender and flavorful, but it dries out quickly when overcooked, and it doesn't stand up well to long rests while waiting to be carved, The fatty end is far more forgiving and, therefore, more reliable, especially if you are eating at a barbecue joint that just recently added ...Does lean brisket have fat?
As soon as brisket is sliced it begins to deteriorate, and the lean is particularly sensitive given how little fat exists between the tight grains of beef. Also, unless the lean side of the brisket is smoked perfectly, the fat and moisture quickly evaporates from this side of the cut.What is lean cut brisket?
\u201cLean\u201d brisket typically refers to the flat end, which has less marbling than its fattier sibling, the point. When you choose the \u201cmoist\u201d option, you should be getting meat from the point end. Instead of \u201cmoist,\u201d some pitmasters may describe the point meat as \u201cfatty,\u201d \u201cjuicy,\u201d or \u201cwell-marbled.\u201dBeef, brisket, flat half, separable lean and fat, trimmed to 0\
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