{"id":4718,"date":"2022-08-15T16:20:18","date_gmt":"2022-08-15T16:20:18","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=4718"},"modified":"2023-06-12T07:44:45","modified_gmt":"2023-06-12T07:44:45","slug":"point-vs-flat-corned-beef","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/point-vs-flat-corned-beef\/","title":{"rendered":"Point vs Flat Corned Beef: The Best Cut for Corned Beef Explained"},"content":{"rendered":"\n

Make no mistake about it. The point cut is the best cut of corned beef. This cut has more marbling<\/a> to ensure juiciness, tenderness<\/a>, and flavor. It also has more fat which helps lock in moisture in the corned beef.<\/p>\n\n\n\n

When it’s time to make that St. Patrick’s Day corned beef, I’m sure one of the first questions running through your mind is, should I buy a point or flat cut for my corned beef? I found out the answer after my time at the culinary school. But this was after several failed tries. <\/p>\n\n\n\n

In this article, I’ll analyze why I think the point cut is the best for corned beef. I’ll also tell you exactly what the point cut and flat cut are and how to make your favorite Patrick’s Day corned beef. <\/p>\n\n\n

\"Point<\/figure>\n\n\n

Point Cut vs. Flat Cut Brisket Explained <\/h2>\n\n\n\n

First, the whole brisket is basically a special US cut of beef. When cutting a full packer brisket<\/a>, it’s cut along two different muscles, the point and the flat. <\/p>\n\n\n\n

The flat cut is the beef brisket’s<\/a> relatively lean and flat (hence the name flat) part. Thin slices cut against the muscle fibers are later made from the flat cut.<\/p>\n\n\n\n

I like to use points for corned beef rather than a flat cut.<\/p>\n\n\n\n

Points are a little more forgiving and tender when cooked. They make great corned beef and cabbage. <\/p>\n\n\n\n

The point rests on the flat and is separated by a layer of fat. You can easily recognize the two muscles by the layer of fat and the different course of the fibers. <\/p>\n\n\n\n

The point cut one is more marbled and thicker than a flat cut corned beef: the more intramuscular fat a fresh brisket has and the higher the quality, the better the result. <\/p>\n\n\n\n

A German brisket from the heifer and an Australian full-blood Wagyu brisket are all suitable (if of the right quality) for the long job. But the Wagyu is usually breathtakingly good.<\/p>\n\n\n\n

If you have a good butcher you trust, talk to him about what you want and what you’re trying to do.<\/p>\n\n\n\n

NOT ALL generic point cuts at the grocery store are actually point enough for making corned beef!<\/p>\n\n\n

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\"Corned<\/figure><\/div>\n\n\n

What Is Corned Beef?<\/h2>\n\n\n\n

Corned beef is simply a cut of beef that has been cured in salt brine. It tastes like spicy beef, but corned beef is also salty, sour, flavorful, and more. Sometimes, corned beef is ground and cooked.<\/p>\n\n\n\n

You can cure it in whole just like I’ll show you today. <\/p>\n\n\n\n

After bringing the meat in the salt solution, this meat substance gels. It then creates a sliceable shape perfect for your pastrami, for example. <\/p>\n\n\n\n

This beef is served cold or hot. Some commercial corned beef products (which you must have seen) are available in cans or as cold cuts.<\/p>\n\n\n\n

Finally, this beef contains a lot of vitamin B3<\/u><\/a>, essential for various metabolic processes in the body. It also contains riboflavin, niacin, phosphorus, calcium, iron, and magnesium. <\/p>\n\n\n\n

What Is the Best Cut of Corned Beef?<\/h2>\n\n\n\n

The brisket point cut is a delicious cut of beef with fat and connective tissues perfect for making corned beef.<\/p>\n\n\n\n

This part of the beef brisket has more fat which can help lock in moisture in the corned beef. I also found that the fat on this cut of meat adds a lot of flavor to the corned beef after brining. <\/p>\n\n\n\n

You need fat in your corned beef, and you can only get this from the point cut. The flat cut corned beef will end up too lean and won’t give you what you need in terms of tenderness and flavor.<\/p>\n\n\n\n

So, when planning to brine your corned beef, you’re not just supposed to use the point cut. You should also retain some of that thick fat cap.  This is what makes the beef delicious and fork-tender.<\/p>\n\n\n\n

Also, you have to consider that a corned beef flat cut is slightly more expensive because they have a little fat cap and more lean meats.<\/p>\n\n\n\n

Compared to the corned beef flat cut, the point cut corned beef is usually inexpensive, which is part of the reason why corned beef became popular.<\/p>\n\n\n\n

Corned beef was one of the most consumed meat during the world wars<\/a> due to its storability, availability, and low price.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n