Texas A&M on the Health Benefits of Beef Brisket
Texas A&M AgriLife researcher Dr. Stephen Smith recently presented about his research into the health benefits of Beef Brisket.
“Brisket has higher oleic acid than the flank or plate, which are the trims typically used to produce ground beef,” Smith said at the Texas A&M Beef Cattle Short Course.
Stephen Smith’s work is being published by the National Cattlemen’s Beef Association in a upcoming series of studies.
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