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Healthnotes Index:

Beef Brisket

Also indexed as:Brisket
Beef Brisket: Main Image

Buying Tips

Look for beef brisket that has a clear, red color. Beef normally has a purplish-red color but takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed beef also shows this purplish color. Packaged beef brisket should be cold and free of punctures or tears; vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check the “sell-by” date and buy on or before that date.


Whole Brisket

This is the entire triangular-shaped muscle from the breast of the cow.

Flat Half

Also called flat cut, first cut, or thin cut, the flat half is considered the better half of the brisket.

Point Half

Also called thick half, this is the thicker half of the brisket.

Corned Beef

Corned beef is beef brisket that has been salt-cured to give it a special, tangy taste. It’s called corned beef because the Irish practice was to cure it with corn-sized grains of salt. Today, producers inject the brisket with a seasoned saline solution.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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