With St. Patrick's Day right around the corner, you might be thinking about cooking up some corned beef. But what cut of brisket do you pick? Is there even a difference? Show You've got two cuts of brisket to choose from: point cut or flat cut. The brisket is cut from the chest of the cow - a part which supports about 60% of the body weight of the cow when it's standing since cows don't have collar bones (you learn all sorts of interesting things from Wikipedia). Since that yields a big piece of meat - it's often cut in half. One part is called the flat cut, and the other is the point cut. The flat cut, or the first cut, tends to be leaner. It looks pretty when you serve it, but you have to cook it for quite some time to make sure it's tender. The point cut is fattier, and some say more flavorful as a result. Sometimes, this can be a little harder to find in the grocery store. So which is better? It depends on your preference. If you want something leaner, that you can slice at the table - go with the flat cut. Just be prepared to cook it for a WHILE. Learn about the two different cuts of brisket - the flat cut vs. the point cut. What are the pros and cons of each cut? Which is more tender? Which one is better when buying corned beef?  This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click. Life comes with choices. Paper or plastic. Do you want fries with that? And when it comes to brisket, do you want point or flat cut. This issue really flars up around St. Patrick's Day each year. The most commonly served meal on that day (at least in America) is corned beef. Where does corn beef come from? The answer is the brisket (and sometimes round). The part of the cow brisket is located is in the front of the cow, toward the bottom, near the cow's front legs. The Niman Ranch cookbook has great diagrams of where the various cuts in the cow are located. Since the cow uses its front muscles a lot this is a tough cut of beef, so a slow cooking method must be used. Yet it is worth your time because it is a flavorful cut. When choosing a brisket, unless you buy the entire brisket, you will have to choose between a flat cut and a point cut. It is very easy to tell the difference by just looking at the cuts. Jump to:
🐄 Point Cut BrisketA point cut comes to a point at one end. The point cut has a lot of fat running through it, so when you cook it, it comes out nice and juicy. This cut is harder to find in supermarkets, as it isn't as attractive of a cut as the flat. This is a good choice if you plan on shredding the meat when finished cooking. 🐮 Flat Cut BrisketThe flat cut is a much leaner cut than the point. However it still has a layer of fat on the bottom, that will keep the meat moist. This is the cut you will most often find in supermarkets, as it looks more appealing the the point cut. If you are looking for brisket that will slice up nicely, flat cut is your best bet. It is also the cut used most often when you buy packaged corned beef. 🏆 Which Is Best?It just depends on what you are going to do. Point Cut is better for shredding (flat cut will shred too) and is a bit more tender. But for corned beef I recommend the flat cut. In the Good Eats episode "Pickled Pink", Alton Brown choose a flat cut to make his own corned beef. I believe as he does that the flat cut is the best cut for corned beef. I prefer the flat cut as the point cut is too fatty for my tastes. I tend to get heartburn from really fatty cuts of beef. 🚀 Quick Brine Corned BeefOnce you have chosen your type of brisket you will need to cure or brine it to get the flavor you want, unless it comes already pre-brined. I have come up with a method to do this fast (overnight or 24 hours) - it's a dry rub that employs some dry aging methods and utilizes a meat tenderizer. Check out my post - How Can I Quickly Brine Corned Beef It's not the same thing as buying an already cured corned beef, but it still produces something tasty. 🛒 Where to Buy Prime BrisketSeveral times I have seen Costco offering Prime grade beef brisket. I featured it in one of my Costco Food Finds post. 🐄 If you really want to splurge on some high quality brisket, I recommend checking out Porter Road. Top of the line, dry aged, pasture raised meat. They also have the uncommon 🐖 Pork Brisket cut. It's the pig equivalent and can be cooked low and slow like beef brisket. Which cut of corned beef is the most tender?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.
Which is better point cut or flat cut corned beef brisket?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.
How do you pick a good corned beef?To select a good cut, first make sure the meat has a deep red color. Avoid graying meat, as that likely means the cut has been refrigerated for too long. You should also look out for a nice layer of fat over the meat. Note that the meat will shrink as you cook, so pick up generous portions.
Is point cut or flat cut better?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.
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Which cut of corned beef is better
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