do you cut corned beef against the grain

Instead: Treat corned beef just like steak. Look for the lines of visible muscles fibers on the meat as this is the “grain” of the meat. Always sliced corned beef against the grain instead of slicing with it. Cutting through the muscle fibers shortens them and makes each piece easier to chew.


  • 1 Cook the corned beef before cutting it. Stick a thermometer into the center of the brisket to ensure its internal temperature is around 165 °F (74 °C), hot enough to melt the tough collagen in the meat. Cutting corned beef early causes it to lose its juices, so leave the brisket whole with all the fat on it.
    • At a minimum, cook the beef to 145 °F (63 °C) before cutting it. At that temperature, the beef is safe to eat, although cooking it slowly to a higher temperature makes it taste better.
  • 2 Rest the meat under aluminum foil for 10 to 15 minutes. Move the corned beef to a cutting board as soon as it’s done cooking. Cover it loosely in foil to keep it warm while it rests. Waiting allows the meat to reabsorb the moisture inside of it, so you end up with a juicier brisket and a cleaner cutting board.[1]
    • Remove the beef from heat sources, including hot liquids, to prevent it from overcooking.
    • This rest period is the perfect time to finish preparing vegetables or other components you plan on serving with the corned beef.


  • 3 Choose a sharp knife to cut through the beef with ease. If you are able to, get a knife that is as long as the corned beef is wide. That way, you are able to cut the meat into whole slices instead of uneven chunks. A long meat carving knife is the best tool to have, especially for large briskets. Sharpen your knife to ensure it cuts cleanly through the beef instead of tearing it.[2]
    • Use a meat fork to hold the beef in place while you slice it.
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    4 Slice through the fat to separate the cuts if you cooked a whole brisket. A whole brisket actually consists of 2 parts. A connective layer of fat separates these parts. Gently pull the beef apart with a meat fork to expose the fat in the middle


    then slide your knife horizontally between the brisket to separate the cuts.[3]

    • The bigger portion is called the flat. It’s leaner and has an even thickness.
    • The fattier part

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