what’s the better cut of 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.

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.

What is the Right Beef Brisket Cut to Buy?

whats the better cut of corned beef

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.

What’s the difference between the flat and point cut of brisket?

The flat and the point are two cuts that butchers take from the brisket, and each has its own characteristics. You can either buy the whole brisket, which includes both the flat and point, or you can buy the cuts separately.

If the corned beef you buy just says brisket, then it’s likely the whole primal. If it says flat or point, then you’re getting one or the other. You can always ask the butcher if you aren’t sure.

Both the flat and point cut are delicious but have slightly different uses. Here’s how to use them:

Ideal for: Corned beef, cuts that look rectangular, and pastrami.

The flat cut is the part of the brisket that’s near the ribcage, and it’s known for its leanness and rectangular shape when cut. If you’ve ever been to a good BBQ shop, ordered a brisket, and gotten those perfectly rectangular cuts stacked on top of each other, then that’s the flat cut in action.

The flat cut is the preferred cut for corned beef, but the whole brisket is used often as well. If you are trying to make the perfect looking meal for corned beef, then make sure you pick up the flat. If you’re making hash or corned beef for reubens, then you can use either and have great results.

Ideal for: pot roasts, shredded beef, and meals that benefit from fattier meat.

The point cut (also known as the second cut or deckle) is named because it is shaped like a triangle. It’s the part of the brisket that is closer to the collarbone. The collarbone is less used, which makes it have less muscle and more fat than the flat cut.

If you want to shred your beef for any reason, then the point is your best choice. Some people argue that the fat makes the point cut more flavorful than the flat cut, but we think it comes down to how you use it!

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.

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.

FAQ

What is the better cut of corned beef flat or point cut?

The flat cut is leaner. Corned beef comes from brisket point and has a lower price and extra fat, which keeps the cooked brisket meat moist. 2. Flavor: The point cut has a more intense beefy flavor given the additional fat content, but there is less meat than the flat cut, and it’s harder to cook.

Which cut is best for corned beef?

Beef brisket is the cut used to make corned beef. A primal cut, it’s a large piece from the breast or lower chest of beef cattle.

What is the difference between first cut and second cut corned beef?

First cut of brisket tends to cut nicely, while second cut tends to shred, making it perfect for pulled beef. Corned beef & pastrami are popularly made from brisket. Corned beef is pickled while pastrami is smoked.

What is the best cut of brisket to buy?

Both the point and flat cuts work well for holiday roast. The point cut will render more fat and leave less actual meat, so plan on about three quarters of a pound per person of pre-cooked weight if you choose this cut. The flat will have more meat after the cook, so you can plan on half a pound per person.

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