Second Cut
Brisket
The Second Cut Brisket, also known as the deckel, is the top portion of the brisket and carries more fat and marbling than the flatter first cut. That extra richness makes it the prized section for tenderness and flavor. As it cooks slowly, the fat melts into the meat, leaving it juicy, soft, and deeply savory. I would consider it the “surprise steak” of the brisket, the kind of cut that feels special while still being classic and familiar.
Second Cut
Brisket
The Second Cut Brisket, also known as the deckel, is the top portion of the brisket and carries more fat and marbling than the flatter first cut. That extra richness makes it the prized section for tenderness and flavor. As it cooks slowly, the fat melts into the meat, leaving it juicy, soft, and deeply savory. I would consider it the “surprise steak” of the brisket, the kind of cut that feels special while still being classic and familiar.
The Cut
From the lower chest, specifically the thicker, fattier top portion (deckel)
Character
Richly marbled with extra fat that creates outstanding flavor and juiciness
Cooking style
Braised low and slow until the fat fully melts into the meat
Texture
Incredibly soft, juicy, and flavorful with a melt-in-your-mouth quality
Occasion
A Shabbos classic, especially for guests, and a standout Yom Tov cut when you want something reliably tender and festive
Nutrition:
0
1600 Calories
0
3.8g Sat. Fat
0
24g Protein
0
1.8 mg Iron
0
6 mg Zinc
Nutrition information per 5oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23159): 300 Calories; 150 Calories from fat; 16.7g Total Fat (6.3 g Saturated Fat; 0.8 g Trans Fat; 1.0 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat; 0 g CLA Fat;) 108 mg Cholesterol; 75 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 40 g Protein; 3.0 mg Iron; 458 mg Potassium; 0.40 mg Riboflavin; 8.2 mg NE Niacin; 0.75 mg Vitamin B6; 3.25 mcg Vitamin B12; 249 mg Phosphorus; 9.9 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin and Phosphorus.
