Chuck Roast vs Beef Brisket
Compare chuck roast and beef brisket side by side for calories, protein, fat, iron, zinc, vitamin B12, cooking methods, and reference price per pound. All values use the shared per 100g raw reference system for nutrition logging and meal planning.
| Nutrient | Chuck Roast | Beef Brisket | Diff |
|---|---|---|---|
| Calories | 233 kcal | 215 kcal | 18 kcal |
| Protein | 18.7g | 19.5g | -0.8g |
| Total Fat | 17g | 14.7g | 2.3g |
| Saturated Fat | 6.8g | 5.8g | 1.0g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 72mg | 68mg | 4mg |
| Iron | 2.4mg | 2.1mg | +0.3mg |
| Zinc | 6.2mg | 5.5mg | +0.7mg |
| Vitamin B12 | 2.7µg | 2.4µg | +0.3µg |
| Niacin (B3) | 4.3mg | 5.1mg | -0.8mg |
| Selenium | 18.7µg | 20.6µg | -1.9µg |
| Potassium | 284mg | 302mg | -18mg |
Chuck Roast
Flavorful, economical cut from the shoulder. Perfect for slow cooking, braising, and pot roasts. Becomes tender when cooked low and slow.
Beef Brisket
Cut from the breast section. Requires long, slow cooking to become tender. BBQ and smoking favorite.
Price comparison
Practical differences
Best uses
Chuck roast is the go-to for pot roast, stews, and braised dishes. Brisket is the king of barbecue smoking and is also popular for braising (especially in Jewish and Texas-style cooking).
Cooking time
Both are tough cuts that need low-and-slow cooking. Brisket typically requires longer cooking times (12-16 hours smoked) compared to chuck roast (3-4 hours braised).
Price and availability
Chuck roast is one of the most affordable cuts of beef. Brisket has increased in price significantly due to BBQ popularity, though it still costs less than premium steaks.
When to pick which
Choose chuck for weeknight pot roast, chili, or any braised dish. Choose brisket when you are doing a long BBQ smoke or want the distinctive sliceable texture of a flat or point cut.
Frequently asked questions
Can I substitute chuck for brisket?
For braised dishes, yes — chuck roast will become tender and flavorful in a pot just like brisket. For smoking, chuck will work but produces a different texture (it shreds rather than slices cleanly).
Which is more tender, chuck or brisket?
When properly cooked, both become very tender. Chuck tends to shred apart while brisket can be sliced. Brisket requires longer cooking time to break down its tighter connective tissue.
Is chuck or brisket fattier?
This varies by specific subcut, but chuck roast and brisket have similar total fat content per 100g raw. Use the comparison table above for exact numbers.
Data source
Nutrition values are from the shared per 100g raw reference system maintained from USDA FoodData Central source records. Price values are general planning estimates, not live store quotes. This comparison is for informational nutrition logging and meal planning use only. It is not medical guidance. Values are per 100g raw reference data from USDA FoodData Central source records unless noted.
Related tools
Brisket Per Person Calculator
Estimate raw and cooked brisket for any guest count with brisket-specific yield and leftover planning.
Beef Yield Calculator
Calculate cooked beef weight from raw weight with shrinkage by cut and doneness.
Beef Serving Size Calculator
Calculate how much beef to buy for any number of guests with cooking shrinkage estimates.
Compare Beef Cuts
Compare calories, protein, fat, iron, and price across common beef cuts.