Which Corned Beef Is Better: Flat Cut vs Point Cut

Corned beef is a classic deli meat that is a staple in many cuisines especially Irish and Jewish cooking. It’s often served around St. Patrick’s Day or used to make favorites like corned beef hash Reuben sandwiches, and boiled dinners. But when it comes to choosing which cut of corned beef to buy or cook with, many people wonder – which is better, flat cut or point cut?

Understanding Flat Cut vs Point Cut Corned Beef

Corned beef is made by curing a beef brisket in a brine solution. The brisket has two distinct sections – the flat cut (flat half) and the point cut (pointed half).

The flat cut comes from the leaner, flatter side of the brisket. It’s rectangular in shape. This cut has less fat marbling and is drier and firmer in texture. The flat cut makes for nice, neat slices ideal for sandwiches.

The point cut comes from the fattier, thicker end of the brisket. It has more fat marbling resulting in a moister, more tender and flavorful meat. The point cut is irregularly shaped with one thinner end.

Flat Cut Benefits

The flat cut corned beef offers some advantages

• Easier to Slice Thinly: With its uniform shape and firm texture, the flat cut slices neatly and consistently thin. This makes it perfect for sandwiches.

• Leaner Texture: With less fat, the flat cut has a pleasantly firm, lean texture. Its density holds up well when cooked.

• Lower in Fat and Calories: The flat cut is the healthier choice, with around 25% less fat than the point cut. It’s great if you want a less fatty or rich corned beef.

• Cooks More Evenly: The flat cut’s even shape and thickness means it cooks evenly throughout. This prevents dry or overcooked spots.

• Lower Cost: Flat cut brisket is often a bit less expensive per pound than the point cut. If cost is a concern, flat cut corned beef can save you a couple bucks.

Point Cut Benefits

On the flip side, choosing the point cut offers advantages like:

• Intense Beefy Flavor: With all that tasty marbled fat, the point cut is bursting with rich, beefy flavor. The taste is robust and satisfying.

• Tender and Juicy Texture: Thanks to the higher fat content, the point cut turns out incredibly moist, tender and juicy after cooking.

• Holds Up Better to Slow Cooking: The point cut’s fat and connective tissues break down perfectly during wet cooking methods like braising, stewing or slow roasting.

• Ideal for Shredding: The moist tenderness of the point cut makes it easy to shred into chunks or strands once cooked. Great for tacos, sandwiches, hash, etc.

• Distinct Visual Appeal: When sliced across the grain, the marbling creates eye-catching streaks of white fat in the pink meat that many find quite appetizing.

How to Choose the Right Cut

So which is better ultimately comes down to your own taste and how you plan to cook or serve the corned beef. Here are some tips:

• For sandwiches, leaner flat cut corned beef makes the most sense. It slices nicely and adds flavor without being overly fatty when stacked between bread.

• For dishes like hearty stews or corned beef hash that involve shredding or chopping the meat, choose point cut for tenderness.

• If you’ll be cooking it gently in a slow cooker or instant pot, go with point cut to turn wonderfully tender without drying out.

• For quickly grilled or pan fried corned beef, pick flat cut for even cooking and a good char.

• Watch your budget and calories – flat cut costs less and contains around 25% less fat if those are considerations.

• For the best looking presentation when served whole or sliced, flat cut provides neat, uniform slices.

While personal tastes differ, most agree you can’t go wrong with either cut of corned beef when it comes to rich flavor and satisfaction. Now that you know the merits of each, you can determine which suits your preferences and cooking style the best.

How to Cook Each Cut of Corned Beef

To highlight the differences in preparation, here are some tips for cooking each cut to perfection:

Flat Cut

• Grilling/Pan Frying: Cook over high heat briefly on both sides to get a nice sear while keeping the interior moist. Slice thinly across the grain.

• Braising: Brown first, then cook in liquid at a low simmer until fork tender. Don’t let it get overly dry.

• Steaming/Boiling: Submerge in liquid and gently simmer until heated through and tender. Slice across the grain.

Point Cut

• Slow Roasting/Braising: Brown first, then cook low and slow in a small amount of liquid for absolute tenderness.

• Stewing: Cut into chunks and simmer gently in a flavorful liquid until totally tender and easily shredded.

• Grilling/Pan Frying: Sear over high heat to get a nice crust, then finish cooking indirectly or at a lower temp until done.

No matter which cut you prefer, proper cooking is key to ensuring moist, fork-tender corned beef full of rich, beefy flavor. With the right techniques, both cuts can shine in your Irish or Jewish classics.

Buying Quality Corned Beef Brisket

To end up with scrumptious results no matter which cut you choose, start by purchasing high quality brisket:

• Always Choose Brisket: For authentic corned beef flavor and texture, a brisket is the right cut. Other cuts won’t have the same outcome.

• Select Based on Fat: Pick point cut for rich, tender beef or flat cut for firm, lean slices.

• Check the Color: Bright pink or red color indicates fresher meat. Dull, brownish hues mean an older brisket.

• Look for Marbling: Some fat marbling is desirable, but avoid brisket with big unappealing chunks of hard fat.

• Feel the Texture: Raw brisket should be firm yet flexible. Pass on any with a slick or slimy texture.

• Consider Grass-Fed: Pasture-raised grass-fed brisket offers fantastic flavor and quality nutrition.

With a properly cured brisket from a trustworthy source, both the flat cut and point cut can provide incredible enjoyment in your cooking. Now get ready to savor seriously good corned beef, whichever you prefer!