Corned beef is a salt-cured brisket that has become a staple in many cultures’ cuisines. In America, it is commonly served with cabbage on St. Patrick’s Day or made into delicious corned beef hash. When purchasing corned beef, you have two main options – the flat cut or the point cut. But what exactly is the difference between corned beef flats and points? And ultimately, which makes for better eating? Let’s break it down.
An Overview of Brisket Cuts
First it helps to understand where corned beef comes from on the cow. Corned beef is made from the brisket cut which sits just beneath the front legs on the cow’s chest. Brisket is a large, tough cut comprised of two separate muscles – the “flat” pectoral muscle and the “point” superficial pectoral muscle.
When the whole brisket is separated, these muscles become the flat cut (leaner “first cut”) and the point cut (fattier “second cut”). The terms “flats” and “points” are also commonly used.
Key Differences Between Flats and Points
While both flat and point cuts of brisket come from the same region, there are some notable differences:
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Shape/thickness – The flat cut is wide, flat, and uniform in shape. It is typically 1-2 inches thick. The point cut is more uneven, knobby, and thick – generally 2-4 inches thick.
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Fat marbling – The point cut contains substantially more fat marbling while the flat is fairly lean. The point cut has fat deposits throughout while the flat has a fat cap on one side.
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Weight – A whole brisket is 8-16 lbs. The flat cut alone is 5-10 lbs. The point cut is smaller at 5-7 lbs.
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Flavor – The higher fat content gives point cuts a more pronounced “beefy” flavor. The leaner flat cut is milder in taste.
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Price – Due to its premium fat marbling, point cut brisket costs more per pound. The affordable flat cut is more common.
How Do Flats and Points Differ When Corned?
When it comes to making corned beef, some key differences arise:
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Ease of slicing – The even flat cut slices cleanly for sandwiches or dinners. The knobby point cut is trickier to slice.
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Serving presentation – Uniform, lean flats look most visually appealing.
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Texture – Well-cooked point cuts are tender and moist while flats can be slightly drier.
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Shrinkage – High-fat points shrink more during cooking. Flats hold their shape better.
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Flavor – Point cuts offer bolder “corned” flavor but flats still taste great with spices.
Summary: Flats excel for appearance and ease of slicing while points deliver rich flavor and tenderness.
Which Makes for Better Corned Beef?
We’ve outlined some key factors, but which cut truly makes the best corned beef? Here are some considerations:
For Lean Sandwiches and Presentation
If you want attractive lean slices for Reuben sandwiches or dinner platters, the flat cut is your best bet. The uniform slices look appetizing and won’t fall apart. For those who prefer less fat, the flat cut is the clear winner.
For Richness and Tenderness
On the flip side, if your priority is ultimate flavor and texture, choose the point cut. The ample marbling delivers juicy, fork-tender corned beef with unbeatable beefy richness. While less photogenic, point cuts satisfy the taste buds.
For Affordability
For shoppers on a budget, flats provide good value. You’ll still get decent portions of corned beef at a lower price point. Though you sacrifice some richness, flats get the job done for less.
For Versatility
Because flat cuts are leaner and easier to work with, they allow more versatility in recipes. Go with flats if you want to slice, shred, or dice your corned beef for hash, soups, or stews. Their uniformity suits various applications.
Best Practices for Cooking Flats and Points
To yield tender, juicy corned beef from either cut, follow these tips:
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Slow cook – Employ moist cooking methods like braising, stewing, or slow roasting. Low, gradual heat is key.
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Keep moist – Prevent drying by adding liquid like broth or water and covering the pan.
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Slice properly – Always slice corned beef across the grain – this helps maximize tenderness.
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Spice and season – Boost flats with extra spices, garlic, peppercorns, etc. for enhanced flavor.
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Trim point cuts – For points, trim excess surface fat before cooking to prevent greasiness.
Sample Recipes for Flats and Points
To highlight the different cuts, here are sample recipes well-suited to each:
Corned Beef Flats
- Classic Baked with Vegetables
- Jazzed-up with Sauce and Glaze
- Simmered in Guinness Stew
- Hash with Potatoes and Onions
Corned Beef Points
- Slow Cooker with Cabbage
- Smoked and Sliced for Sandwiches
- Braised in Stock until Fork-Tender
- Shredded for Tacos or Nachos
The Final Verdict
So in the battle of corned beef flats versus points, is one cut truly better? Well, it depends on your priorities. For presentation and value, flats have the edge. But for indulgent flavor and texture, you can’t beat the points.
Ultimately, corned beef lovers appreciate the unique merits of both brisket cuts. When prepared properly, either can deliver delicious results. The choice comes down to your taste preferences, recipe needs, and budget. With the right expectations and cooking methods, both flats and points have their place in creating stellar corned beef.
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.
Best Corned Beef Cut: A Guide to the Perfect Selection
Selecting the best corned beef cut is a pivotal decision that sets the stage for a memorable culinary experience, particularly when preparing for an occasion as cherished as St. Patrick’s Day. This guide aims to navigate the intricacies of corned beef, from the salt-cured brisket that forms its foundation to the nuanced differences between the various cuts available. Understanding these distinctions is key to mastering the art of cooking corned beef, ensuring that each bite is as flavorful and tender as tradition demands. Whether you’re a seasoned chef or a home cook looking to impress, this exploration into the best corned beef cuts will equip you with the knowledge to choose wisely and cook confidently.
Battle of the Briskets: Corned Beef Point vs Flat – Who Will Come Out on Top?
FAQ
Which is better, corned beef point or flat?
Flat Cut: The Best Bet for Corned Beef and Cabbage.Mar 8, 2024
Is the point or flat better?
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Food Networkhttps://www.foodnetwork.comBrisket Flat vs Point | Food NetworkMar 27, 2023 — Brisket Flat Cut vs. … Beef brisket is made up of two different muscles: the flat, or “first cut,” and the point, or “second cut” or “deckle.” Som…
Does point cut corned beef shred?
When you go to the market to collect your corned beef brisket, you may come across a point cut and flat cut. Point is fattier, more tender and will shred a bit, making it ideal for hash. Whereas flat is more lean and will slice into nice, thick strips.
Why is my point cut corned beef tough?
Cutting corned beef incorrectly makes it drier and tougher to chew. Always let the meat rest, then cut against the grain to make it as tender as possible.Jan 28, 2025
Should you choose a point cut or flat cut for corned beef?
When it comes to choosing between point cut and flat cut for corned beef, there are a few factors to consider. If you’re looking for a healthier option, the flat cut is the better choice as it has less fat and fewer calories than the point cut. However, if you’re looking for a more flavorful and juicy meat, then the point cut is the way to go.
Which cut of corned beef is the best?
When it comes to tenderness and juiciness, the point cut is the best cut of corned beef. It has more marbling and fat, making it more flavorful, soft, and juicy than the flat cut. Both cuts require low heat and slow-cooking methods.
Why is flat cut corned beef more expensive?
The flat cut is often slightly more expensive compared to the point cut due to its leaner and more uniform nature.
What is a flat cut of corned beef?
The flat cut, also known as the first cut or the brisket, is a leaner and more uniform slice of corned beef. It has less fat marbling throughout the meat, resulting in a slightly drier texture.
Why is point cut corned beef less expensive?
Point cut corned beef is less expensive than flat cut because it is not as widely sought after for slicing or presentation purposes. However, prices can vary based on the supplier, region, and overall demand.
What is the difference between point cut brisket and corned beef?
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. 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.