which corned beef is better flat or point

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.

What is the difference between the flat cut and the point cut of a beef brisket?

First, let’s talk about what brisket is. Brisket is the chest muscle of a cow located near the front legs. As the cow stands and walks around, that chest muscle gets a good workout, making the meat tough, but also really flavorful. Because of the large size of a full brisket (8–16 pounds), it’s halved for commercial sale, creating the flat and point cut.

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.

The point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut. There’s a lot more flavor from the extra fat, but not as much meat, which is why it usually gets ground into hamburger meat or shredded for sandwiches.

Love Brisket? Check out our guide on Braising Brisket, and grab the recipe for Oven-Braised Brisket with celery root & carrots.

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 difference between the flat cut and the point cut of a beef brisket?

Love Brisket? Check out our guide on Braising Brisket, and grab the recipe for Oven-Braised Brisket with celery root & carrots.

First, let’s talk about what brisket is. Brisket is the chest muscle of a cow located near the front legs. As the cow stands and walks around, that chest muscle gets a good workout, making the meat tough, but also really flavorful. Because of the large size of a full brisket (8–16 pounds), it’s halved for commercial sale, creating the flat and point cut.

The point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut. There’s a lot more flavor from the extra fat, but not as much meat, which is why it usually gets ground into hamburger meat or shredded for sandwiches.

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.

which corned beef is better flat or point

What is the Right Beef Brisket Cut to Buy?

which corned beef is better flat or point

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.

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.

FAQ

Which is better corned beef point or flat cut?

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.

What cut of beef is best for corned beef?

Corned beef is made with beef brisket, a cut of meat that is naturally tough, so it needs to be braised: cooked with moisture at a very low temperature. Cooking low and slow is the key to flavorful, tender corned beef.

How do you make corned beef more tender?

Turn the crock pot to the low setting and let the slow cooker corned beef cook for 8 to 10 hours. This extended cooking time makes the meat tender, juicy and flavorful.

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.

Related Posts