OUR FAVORITE: FLAT CUT
For all of these reasons, we generally prefer the flat cut in brisket recipes, including homemade corned beef, braised brisket, and barbecued brisket. Make sure to trim the fat cap according to the instructions in whatever recipe you are using.
Corned beef is one of the best American breakfast foods you can enjoy, often served with hash browns and eggs. This hearty dish can be made using two types of brisket cut: the point cut and the flat cut. But what’s the difference between corned beef point cut vs flat cut?
Read on to learn how to set these two brisket cuts apart and where to buy them. Plus, we’ll also show you how to properly cook them so they get tender and flavorful!
What Is the Best Cut for Corned Beef?
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.
Because of its uniform shape, this brisket cut is the choice for those who want a beautiful plate of corned beef and cabbage, a popular meal served during St. Patrick’s Day.
Which Cut of Corned Beef Is More Tender?
If you’re looking for a more tender and juicy meat, the best cut of corned is point cut. It has more marbling and fat which is the reason why it’s more flavorful, soft, and juicy than flat cut. Both cuts are tough cuts of meat though, so they require low heat and slow-cooking methods.
Point Cut Is Smaller and Thicker Than Flat Cut
The first differences you’ll notice between these two cuts are their shape and size.
Compared to a flat cut, the point cut has an uneven appearance. It’s smaller than the flat cut, but thicker in comparison. In general, it does not have that much meat.
On the other hand, a flat cut has an even, uniform appearance that’s meatier and leaner. To be exact, it measures about 1 to 2 inches thick and can weigh between 5 to 10 pounds while a point cut weighs only about 5 to 7 pounds.
Some people prefer the flat cut more for corned beef as it holds its shape better. Because it’s leaner, it breaks down less than the point cut which gets more tender as it cooks. It also slices well and is more visually appealing thanks to its even and uniform appearance.
OUR FAVORITE: FLAT CUT For all of these reasons, we generally prefer the flat cut in brisket recipes, including homemade corned beef, braised brisket, and barbecued brisket. Make sure to trim the fat cap according to the instructions in whatever recipe you are using.
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