Difference Between Flat Cut and Point Cut Corned Beef
Even if you're not Irish it's fun to pretend you are around St. Patty's Day. Corned beef and cabbage is the most commonly served meal this time of year. No one can blame you; it's delicious.
Do you know the difference between the point and the flat cuts of corned beef? It's pretty easy. The brisket is not the best cut of beef. It's found in the chest of the steer above the front legs and weighs about 8-12 lbs. You can purchase an entire brisket or one that's cut into two pieces for resale. This is how we end up with the point and flat cut.
This is the point cut. It has more fat content, it's thicker, and some say a more flavorful cut. The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicy after cooked.
The flat or round cut is much leaner as you can see. Once it's prepared it has a better presentation than the point. It still has a layer of fat on the bottom that will keep it moist after the slow cooking process.
Picking the best cut of corned beef depends on your personal taste and what you're doing with it. The point is fine if you're shredding it. If you're serving a beautiful dinner with potatoes, carrots and cabbage then the flat cut is probably a better choice. You can always do what we do and cook one of each.