Primal Cut:Chuck
Pectoral Meat
After the brisket is removed from the chuck, a small piece of the pectoral muscle, which is the primary muscle that constitutes the brisket flat, is left on the chuck.
*Nutrition:
More NutrientsEstimated based on a 2,000 calorie diet. Nutrition information from USDA per 3 oz. serving of beef, cooked, lean only, visible fat trimmed.
Protein:Helps your body build and maintain muscle.
28g (56% DV)
Iron:Helps get oxygen to your muscles and is essential for energy production.
3mg (16% DV)
Zinc:Helps support a robust immune system.
9mg (84% DV)
Vitamin B12:Helps your body turn food into the energy it needs to perform at its best.
4ug (159% DV)
Vitamin B6:Helps your body turn food into the energy it needs to perform at its best.
0.35mg (20% DV)
Phosphorus:Supports bone health.
203mg (16% DV)
Choline:Supports mood, memory and overall brain health.
102mg (19% DV)