is point or flat corned beef better

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

My mother-in-law was visiting this weekend and I decided to make our St. Patrick’s day feast a bit early. She is Irish and I thought it would be fun to have the traditional Corned Beef, potatoes, carrots and cabbage while she was here.

While shopping for the corned beef it became apparent that I had not done my research. There are two cuts of corned beef; point and flat cut. The point cut is cheaper. Not knowing what to get, I purchased both! We needed two anyways with the crowd we had.

I made the point cut in the crockpot. I just added the seasoning packet and let it cook all day. About half way through cooking, I added the cabbage. The flat cut was placed in a roaster pan with potato chunks, carrots, the seasoning packet and water. I roasted it at 300 degrees for 6 hours.

Point Cut Has More Beefy Flavor Than Flat Cut

Point cut and flat cut are both from the brisket part of the beef. But there are still notable differences in their flavor that set them apart from each other.

Overall, the point cut has a more beefy flavor because of the extra fat. This cut is usually ground or shredded for sandwiches like in this BBQ pulled beef burger.

Meanwhile, the flat cut is the choice for corned beef because it slices up nicely. Though it’s less flavorful than point cut, you can still enhance its flavor by adding spices and seasonings during the slow-cooking process.

What is the Right Beef Brisket Cut to Buy?

is point or flat corned beef better

Out of five adults the winner was the point cut! It turns out that the point cut has more fat which makes it more flavorful and juicy. Both cuts of meat were tasty, but the point cut was the clear winner in our home.

Point Cut VS Flat Cut Corned Beef

Point cut corned beef are rounder and has pointy end. It’s the thicker part of the brisket which generally have more marbling or fat and connective tissue. This is the reason why a lot of people find them to be more flavorful, tender and more juicy. This cut is great

Flat cut corned beef or also called round cut on the other hand are lean and with fat cap. Because it’s leaner, it is easier to slice and it looks better for presentation. This cut is easier to find and cheaper, which is why it’s most used for home corned beef recipes. When well-cooked, flat cuts also offers good flavor. Just make sure to trim the fat cup before cooking or curing when you buy this cut.

is point or flat corned beef better

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

FAQ

How do you pick a good corned beef?

To select a good cut, first make sure the meat has a deep red color. Avoid graying meat, as that likely means the cut has been refrigerated for too long. You should also look out for a nice layer of fat over the meat. Note that the meat will shrink as you cook, so pick up generous portions.

Is bottom round or brisket corned beef better?

Bottom round is an alternative to brisket— when you’re making pastrami or corned beef. It’s tough like brisket, but leaner, for the most part. You could try it, but you might want to foil it at some point to retain moisture.

What is the best cut of meat for pastrami?

Cuts of Meat Pastrami is made with point brisket, which contains more marbling and fat. Pastrami can also be made with other cuts of beef, such as deckle (a lean shoulder cut) or navel (aka beef belly, which comes from the plate, a juicy section just below the ribs).

Can you cook the flat and point separately?

Separating the brisket flat from the brisket point is completely optional and it’s not something that I often do however, these two parts do cook very differently and it’s not a bad idea to cook them separately. The flat has less fat, more muscle and once it reaches about 200°F (93°C) internally, it’s perfectly done.

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