As a culinary expert with a deep understanding of meat cuts and their characteristics, I can provide a comprehensive answer to your question about brisket and its fat content.
Brisket is a cut of meat from the breast or lower chest of beef cattle. It is a versatile cut that is known for its rich flavor and ability to be cooked in a variety of ways, including smoking, braising, and grilling. The composition of brisket can vary depending on the specific part of the brisket that is being considered. There are two main sections of the brisket: the "flat" cut and the "point" or "deckle" cut.

The flat cut is leaner and consists of a long, thin muscle that runs along the side of the cow. It has a relatively low fat content, which makes it a popular choice for those who prefer a leaner cut of meat. The flat cut is often used for slow cooking methods like smoking, as its lean composition allows it to become tender and flavorful without becoming too greasy.

On the other hand, the point or deckle cut is fattier and contains a significant amount of marbling within the meat. Marbling refers to the white flecks of fat that are dispersed throughout the muscle fibers. This cut is located near the chest and is composed of a thicker, more irregularly shaped muscle. The higher fat content in the point cut contributes to a richer flavor and a more tender texture when cooked low and slow, such as in a braise or a slow cooker.

When considering the information provided, it's important to note that while the flat cut of brisket is indeed lean, the point cut is not. The list you've mentioned seems to categorize brisket as a lean cut, which would be accurate if it specifically referred to the flat cut. However, if it's referring to brisket in general, this classification might be misleading without specifying the cut.

In terms of health and dietary considerations, lean cuts of meat are often recommended for those looking to reduce their intake of saturated fats. However, the enjoyment of a meal is not solely determined by its fat content. The marbling in the point cut of brisket can actually enhance the overall eating experience by providing a more succulent and juicy texture.

When selecting a cut of brisket, it's essential to consider the cooking method and personal taste preferences. For a leaner option, the flat cut is a great choice. For those who appreciate a richer, more flavorful piece of meat, the point cut may be more desirable.

In conclusion, brisket can be both a lean and a fatty cut of meat, depending on the specific part of the brisket being referenced. Understanding the differences between the flat and point cuts can help consumers make an informed decision that suits their dietary needs and culinary goals.

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Lean Cuts. You have several more options when selecting lean cuts of beef. In order from leanest to fattiest, lean cuts of beef include brisket, round top roast and steak, round steak, shank cross cut, chuck shoulder pot roast, sirloin tip center roast and steak, chuck shoulder steak and bottom round steak.Mar 29, 2018read more >>