Flank steak vs Brisket - In-Depth Nutrition Comparison
Flank steak is richer in Vitamin B3, Vitamin B6, calcium, and zinc and contains less sodium than brisket. On the other hand, brisket is higher in Vitamin B12, iron, and monounsaturated fat. Brisket is also lower in cholesterol.
Table of contents
We will discuss the main differences between two widely used stake types: flank steak and brisket.
What's The Actual Difference?
Brisket is a large cut of beef, while flank is the leanest beef cut. Flank steak is typically between one and four pounds thick and has a rich flavor and moderate fat content. Flank is the leanest steak type; it can become dry and tough if cooked too long. Brisket can weigh over 20 pounds; it should be cooked slowly and thoroughly.
The grain structure of flank steaks is well-defined. It has a rich meaty flavor; however, it can be difficult to chew due to its leanness and thickness. Brisket has a robust flavor profile, thanks to its high-fat content. The marbling from the tip end adds incredible richness and depth to the overall result when smoking a whole packer.
You can find nutritional infographics at the bottom of this page that visually show the differences between flank steak and brisket.
Both steak types have almost an equal amount of fat. In particular, brisket contains 7.37g of total fats, while flank steak has 8.23g of fats.
Brisket has less saturated fat and more monounsaturated fat.
However, fat content can differ as the serving size of brisket is 28.35g, and the serving size of flank steak is 80g.
Both steak types have no carbs.
Brisket and flank steak contain a high level of cholesterol. However, the cholesterol level of flank steak is higher: 79mg of cholesterol per 100g, while brisket has only 62g.
Flank steak is richer in protein than brisket, providing 27.66g of protein 100g, while brisket has 20g. However, these protein numbers are for 100g and can be changed depending on serving size.
Flank steak falls in the range of the top 8% of foods as a source of protein, containing high amounts of tryptophan, threonine, isoleucine, phenylalanine, valine, histidine, and lysine.
Flank steak has more calcium and zinc and less sodium than brisket.
On the other hand, brisket contains more iron.
Both steak types have equal magnesium, phosphorus, potassium, and copper.
Brisket contains a significantly higher amount of Vitamin B2, Vitamin B1, and Vitamin B12.
Flank steak has more Vitamin E, Vitamin B3, Vitamin B6, Vitamin B5, and folate. Flank steak falls in the range of the top 18 % foods as a Vitamin B3 source.
Both lack Vitamin C, Vitamin D, and Vitamin A.
Both steak types can be considered a 0 glycemic index.
Brisket is higher in Vitamin B12 than flank steak. Vitamin B12 supports nerve and red blood cell health, and zinc aids immune system function [1,2].
Despite its benefits, red meat consumption also has several risks to consider.
Both steak types contain low fats and saturated fats in total. Compared to other steak types, these two have a minimal negative impact on the cardiovascular system.
Brisket is higher in sodium than flanks steak. Sodium consumption can increase the risk of high blood pressure, which is a significant cause of heart disease .
Both steak types are high in heme iron, which can raise blood sugar levels.
One study shows that women who ate red meat frequently had a nearly one-third higher risk of developing type 2 diabetes than women who ate less red meat .
Comparison summary table
|Lower in Sodium|
|Lower in price|
|Rich in minerals|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in Sugar||Equal|
|Lower in glycemic index||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low glycemic index diet||Equal|