Corned beef is a staple dish in many households, especially around St. Patrick’s Day. While both the point cut and flat cut can be used to make delicious corned beef, many wonder what cut of corned beef is actually better. In this article, we’ll compare the point cut versus the flat cut brisket to determine which makes the best corned beef.
Corned beef is salt-cured brisket that has been seasoned with spices like peppercorns cloves bay leaves, and mustard seeds. The term “corned” comes from the coarse salt kernels historically used in the curing process. The meat takes on a characteristic pink color thanks to the curing agents.
Traditionally, corned beef was made with the brisket cut because it was a tough, inexpensive cut. The slow cooking process tenderizes the meat while imparting wonderful flavor. Corned beef can be served for holidays, especially St. Patrick’s Day, or used in classics like corned beef hash or Reuben sandwiches.
Understanding Brisket Cuts: Point vs Flat
Brisket comes from the breast section of the cow and is naturally tough due to its hard-working nature A whole brisket is quite large, weighing 10-20 pounds, so it is divided into two smaller cuts
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Flat cut (aka first cut) – The leaner, rectangular cut from the brisket It has less fat marbling but contains a thin fat cap. The flat cut weighs 5-10 lbs.
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Point cut (aka second cut) – The fattier, irregularly-shaped cut above the brisket. It contains fat marbling and connective tissue. The point cut weighs around 5-7 lbs.
The flat cut is leaner, but the point cut has more fat and connective tissue. This extra fat provides plenty of flavor but needs trimming to prevent mushy textures. Now let’s see how these cuts compare when it comes to corned beef.
Point Cut vs Flat Cut for Corned Beef
When choosing between point cut versus flat cut corned beef, there are a few factors to consider:
Appearance
The flat cut has an even shape that slices uniformly, making it the better presentation choice. The point cut is irregularly shaped with fat marbling.
Tenderness
The point cut is more tender and juicy than the flat cut. The extra fat melts during cooking, keeping the meat moist.
Flavor
With more fat marbling, the point cut has a bolder, beefier flavor. The flat cut is still flavorful but more muted.
Cost
Due to its favorable qualities like tenderness and flavor, the point cut is more expensive per pound than the flat cut.
Tradition
The flat cut is considered traditional and most commonly used for corned beef thanks to its ability to slice neatly.
Best Uses for Each Cut
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Flat cut – Best for corned beef when presentation is priority, along with corned beef hash or sandwiches needing uniform slices.
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Point cut – Ideal for pot roasts, stews, shredded beef dishes, or when bold beefy flavor is desired.
While the flat cut is traditional, many enjoy the extra moistness and flavor of the point cut corned beef. Personal preference will determine whether the presentation of the flat cut or the tenderness of the point cut is more important.
How to Cook Point and Flat Cut Brisket
Both brisket cuts require slow, moist cooking methods to become tender. Here are some techniques:
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Braising – Sear then cook in liquid like broth, wine, or barbecue sauce until fork tender.
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Slow cooking – Use a slow cooker or oven braise for 8-12 hours.
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Smoking – Impart delicious smoky flavor by smoking for 12-15 hours at low heat.
Aim for an internal temperature between 195-210°F when the meat is fully cooked and tenderized. Allow time for resting before slicing or shredding.
Buying High-Quality Brisket
When purchasing brisket, whether the whole cut, point, or flat, opt for well-marbled premium beef. Look for beef that is:
- Fresh, not frozen
- Grass-fed and grass-finished for better nutrition
- Pasture-raised without hormones or antibiotics
- Sourced from local, sustainable farms if possible
This will provide the best flavor and quality when making your corned beef. Avoid meat that looks thin or gray.
While the flat cut brisket has a neat presentation, the point cut is harder to beat when it comes to tenderness, juiciness and beefy flavor. That said, the flat cut does have its place in tradition. As long as you use high quality beef and proper cooking methods, both brisket cuts can produce amazing homemade corned beef. Choose the right cut for your needs and enjoy!
Don’t forget to check out our Pressure Cooker Corned Beef Recipe
Point cut brisket is a flavorful and versatile cut of beef that can be used in various recipes. Other than making corned beef, here are five delicious options to consider:
Smoked Point Cut Brisket:
Rub the brisket with your favorite barbecue seasoning or a mix of salt, pepper, and garlic. Smoke it low and slow until it reaches a tender and flavorful consistency. This method imparts a rich, smoky flavor, making it a favorite for barbecue enthusiasts.
Braised Point Cut Brisket:
Brown the brisket on all sides in a hot pan, then transfer it to a Dutch oven. Add broth, onions, carrots, and herbs. Braise it in the oven until fork-tender. This method results in a succulent and savory brisket that’s perfect for serving with mashed potatoes or over rice.
Slow Cooker Point Cut Brisket Tacos:
Season the brisket with taco spices, garlic, and lime juice. Place it in a slow cooker with diced tomatoes, onions, and peppers. Cook on low until the meat is tender and shreds easily. Serve the flavorful brisket in taco shells with your favorite toppings.
Point Cut Brisket Chili:
Cube the brisket and brown it in a pot. Add tomatoes, kidney beans, chili powder, cumin, and other spices. Simmer until the brisket is tender and the flavors meld together. This hearty chili is perfect for warming up on chilly days.
Asian-Inspired Point Cut Brisket Stir-Fry:
Slice the brisket thinly and stir-fry it with vegetables like bell peppers, broccoli, and snap peas. Add a savory and slightly sweet soy-based sauce with garlic and ginger for a delicious and quick Asian-inspired meal. Serve over rice or noodles.
These recipes showcase the versatility of point cut brisket, allowing you to explore different flavors and cooking techniques.
How to choose the right corned beef?
For the record, corned beef is made from the brisket. If you’re going to buy the entire brisket, it has both the flat cut and point cut.
To make the corned beef, it is placed in a brine of grains and salt to cure the meat. When selecting your corned beef at the store, feel the meat. The meat should be firm. If it is soft or mushy, it contains too much fat. I thought you would all like to know that the cheaper cut of corned beef nets the best results!
Here’s a great tip from my reader Cathy. When cutting meat, make sure to cut across the grain. This would make the meat more tender and easier to chew.
Although Irish corned beef and cabbage has become a beloved part of Irish-American culture on St. Patrick’s Day, it is actually not a traditional Irish dish.
In Ireland, the typical St. Patrick’s Day meal is lamb or bacon and cabbage, which consists of boiled bacon, potatoes, and cabbage.
However, in the late 19th and early 20th centuries, many Irish immigrants in America found that corned beef was more readily available and affordable than bacon, and began to substitute it in their traditional St. Patrick’s Day meal. Thus, the tradition of Irish corned beef and cabbage was born.
Corned beef is a cured beef brisket that is preserved with large grains of salt, known as “corns” of salt, and boiled until tender and flavorful.
Cabbage, a popular vegetable in Ireland, became a natural accompaniment to corned beef in America, as it was readily available and complemented the dish’s salty flavor.
While Irish corned beef and cabbage may not be a traditional Irish dish, it has become a beloved part of many Irish-Americans’ St. Patrick’s Day celebrations, serving as a delicious way to celebrate the holiday and honor their Irish heritage.
The Difference Between Flat Cut And Point Cut Corned Beef
FAQ
What cut of corned beef is the most tender?
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A Taste of Excellence Cateringhttps://taste-food.comBest Corned Beef Cut for a Perfect St. Patrick’s Day MealMar 8, 2024 — This cut’s consistency and the subtle layer of fat on top ensure that, while it cooks, the meat remains moist and flavorful, making the flat cut the …
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The Wellness Bloghttps://discover.grasslandbeef.comThe Best Cut of Corned Beef — Flat vs Point – The Wellness BlogFeb 9, 2021 — 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 fo…
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Quorahttps://www.quora.comWhich makes the better St. Patrick’s Day dinner, the flat or the point of a corned beef brisket?Mar 16, 2021
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Facebook · Pressure Luck Cookinghttps://www.facebook.com“What’s the different between a point cut and flat cut of corned beef …Feb 22, 2022 — cut and it’ll be easier to slice into pieces now which one you want to make is completely up to you this one is going to be a little fattier but so…
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Instagram · rightwaybbqhttps://www.instagram.comFlat vs point cut corned beef – InstagramMar 13, 2024 — The main difference lies in the location of the meat on the brisket. Flat corned beef, also known as the first cut or the flat cut, is taken from th…
What is the best cut of corned beef for boiled dinner?
However, in the case of corned beef, plan for 3/4 pound, since it tends to cook down a lot. If buying regular fresh brisket, look for the point cut, which comes with a bit of fat, making it more flavorful. If all you can find is the flat (leaner) cut, it’ll also work just fine.
Which is better, corned beef round or brisket?
The best cut of beef for corned beef and cabbage is brisket, which is sold in flats, points, or whole portions. While there is some debate about whether flat or point is better for corned beef, I prefer a point cut, which has more marbling and fat. You can always trim the fat after cooking.
What is better, the point or the flat?
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.