what’s the best cut of corned beef brisket

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.

FAQ

What is the most tender cut of corned beef brisket?

Which Cut of Corned Beef Is More Expensive? Point cut has all the qualities most chefs and foodies look for: tender and flavorful with juicy meat. For that reason, it’s considered the more premium cut among the two briskets, making the point cut more expensive.

What corned beef brisket is best?

The flat cut makes up the majority of the brisket. It’s long and thin with a thick layer of fat on top that keeps the meat moist when cooked. This cut is best for slicing and most likely what you’ll find in your supermarket. It’s also the best cut of brisket to use for Homemade Corned Beef.

What is the most flavorful cut of brisket?

Second Cut / Point Cut This is the part of the brisket that sits on top of the first cut, separated from it by a generous pocket of fat. The second cut has much more intramuscular fat, or marbling, that makes it extremely tender and flavorful when cooked.

What is the better cut of brisket flat or point?

If you’re someone who prefers slices of brisket, then the flat is the way to go. Due to the shape and the lean texture, the flat makes it very easy to cut uniform slices. On top of that, the meat isn’t too fatty and tastes delicious. Now, if you like shredded meat for sandwiches or BBQ, the point is for you.

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