what cut of corned beef is better

The best cut for corned beef is the flat cut because it has an even and uniform shape that looks visually appealing on dinner tables. It also cuts up nicely and evenly since it doesn’t have that much fat and connective tissues.

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.

Best practices for choosing the best meat for corned beef

Okay, now that you know your options, let’s talk about quality. Here’s what to look for when picking out your brisket.

The golden rule is a half-pound per person, but corned beef shrinks a lot when you cook it down, so aim for closer to ¾ pounds per person.

Grass-fed and grass-finished corned beef or brisket tastes better. It’s no surprise when you think about all of the junk they feed industrial cattle. When cows live healthier lives, their meat tastes better — and it’s better for you. It’s why the industrial meat you buy from major chains never feels as satisfying as buying from a local butcher or reputable producer. So whether you’re brining your own brisket or picking up a ready-to-cook corned beef brisket, start with the best.

Even if you buy a great brisket, if it’s been sitting in the freezer until it’s close to expired, chances are it won’t taste as good. Buying and using meat well within their “best by” windows is the best way to ensure your meal comes out top-notch, and on a similar note, you should buy from meat producers who are constantly moving and rotating their products — that way you know that the meat you’re getting is fresh.

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.

what cut of corned beef is better

What is the brisket primal and why is it best for corned beef?

The brisket is one of the primal cuts taken from the lower breast area of the steer.

This is a big and lean cut of meat, and it usually weighs between 10 and 20 pounds. Because the brisket is used so much in the steer’s life, it is filled with collagen and strong muscle fibers. The brisket is split into two key sections: the flat and the point (more on that in a second).

The brisket is famous for its distinctly meaty flavor and incredible texture when cooked correctly. Once you cook down the collagen with low heat, all of that fat renders into the meat and creates a delectable meal.

The best cut for corned beef is the flat cut because it has an even and uniform shape that looks visually appealing on dinner tables. It also cuts up nicely and evenly since it doesn’t have that much fat and connective tissues.


How do you pick the best 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.

What’s the difference between a flat cut and a point cut?

The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as “first cut”, has the deckle removed, which makes it leaner and causes it to lay flat. Early on the brisket was not very popular and was often discarded for stew meat or to be ground up.

Which is better red or grey corned beef?

Patrick’s Day, whether you’re Irish or not, know the difference between your red and grey corned beef. When I asked the butchers in the various meat departments across the SouthCoast, they all had the same answer: The grey is much saltier than the red and is, in fact, somewhat better for you without all the nitrates.

Which is better corned beef or brisket?

For example, corned beef is saltier, so if you’re making a salty, savory dish, salty meat may not be the wisest choice. Brisket requires slow cooking, so if you intend to pan-sear, this may not be the best cut to use. To be safe, you can just cook a small amount when trying out your substitution.

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