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.

The brisket is not the best cut of meat. It's found in the steer's chest above the front legs and weighs about 8-12 lbs. You can purchase an entire brisket or one that's cut into two pieces, the point and the flat cut.

The flat cut is the biggest portion of the brisket. You'll find a thick layer of fat on the top that will keep the cut moist. The fat also helps to keep it in one piece if not overcooked.

The flat cut makes for a beautiful presentation after it's sliced and served in a sandwich or as part of a full-blown dinner that includes potatoes, cabbage, and carrots.

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 is shredded for sandwiches.

Cindy McMullen/TSM


The point 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 cooking.



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Cindy McMullen/TSM


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 top that will keep it moist after the slow cooking process.


Picking the best cut of corned beef depends on your taste and what you're doing with it. The point is excellent 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.

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