What Is Better Corned Beef Flats Or Points?

Discover the differences between the flat cut and the round cut of brisket. the point cut. Which cut is more tender and juicy, and what are the advantages and disadvantages of each?

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And do you prefer a point or flat cut of corned beef? This issue really flares up around St. Patricks Day each year. Corned beef is the meal that is most frequently served on that day (at least in America).

The brisket is where the corned beef originates. The cow’s brisket portion is situated at the bottom of the front end of the animal, close to the front legs. The location of the different cow cuts is clearly illustrated in the Niman Ranch cookbook.

This tough cut of beef has a lot of connective tissue because the cow uses its front muscles a lot. To break that down, you must use a slow cooking technique. However, it is worthwhile since it is a flavorful cut. Jump to:

Unless you purchase the entire brisket, you will have to decide between a flat cut (also known as the first cut) and a point cut (also known as the second cut) when selecting a brisket. By simply examining the cuts, it is very simple to differentiate between the two. Let me tell you more about each one. You can see quite a bit of fat there. Its pretty clear why they call it a point cut.

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. Both cuts are tough cuts of meat though, so they require low heat and slow-cooking methods.

Point Cut vs. Flat Cut Brisket Explained

First, the whole brisket is essentially a unique beef cut from the US. A full packer brisket is cut along the point and the flat of two different muscles.

The flat cut is the relatively lean and flat (hence the name flat) portion of beef brisket. The flat cut is later used to create thin slices cut directly across the muscle fibers.

For corned beef, I prefer using points over a flat cut.

Points are a little more forgiving and tender when cooked. They make great corned beef and cabbage.

The flat supports the point, which is separated from it by a layer of fat. The layer of fat and the different fiber courses make it simple to differentiate between the two muscles.

The point cut corned beef is thicker and more marbled than the flat cut version; the higher the quality and the more intramuscular fat a fresh brisket has, the better the outcome.

If of the right quality, a German brisket from the heifer and an Australian full-blood Wagyu brisket are both suitable for the demanding task. But the Wagyu is usually breathtakingly good.

Talk to a good butcher you can trust about your goals and objectives if you have one.

NOT ALL grocery store generic point cuts are actually pointy enough to make corned beef!

What Is Better Corned Beef Flats Or Points?

What Is Corned Beef?

Simply put, corned beef is a beef cut that has been preserved in a salt brine. Although corned beef has a spicy beef flavor, it also has salty, sour, flavorful, and other qualities. Sometimes, corned beef is ground and cooked.

You can completely cure it, as I’ll demonstrate to you today.

Once the meat has been immersed in the salt solution, it gels. After that, it produces a sliceable shape ideal for your pastrami, for instance.

This beef is served cold or hot. You must have seen some commercial corned beef products available in cans or as cold cuts.

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

What Is the Best Cut of Corned Beef?

Delicious beef with fat and connective tissues, the brisket point cut is ideal for making corned beef.

This portion of the beef brisket has more fat, which may help the corned beef retain moisture. Additionally, I discovered that after brining, the fat from this meat adds a ton of flavor to the corned beef.

Your corned beef needs fat, and the point cut is the only place to get it. Flat cut corned beef will become overly lean and fall short in terms of tenderness and flavor.

This means that you cannot simply use the point cut when brining corned beef. You should also retain some of that thick fat cap. This is what makes the beef delicious and fork-tender.

Additionally, you must take into account that a corned beef flat cut is marginally more expensive because it has less fat and more lean meats.

The point cut corned beef is typically less expensive than the corned beef flat cut, which is one of the reasons corned beef gained popularity.

Corned beef was one of the most consumed meat during the world wars due to its storability, availability, and low price.

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Making the Corned Beef

It’s time to brine a nice piece of corned beef after the first week of March so you can enjoy it on March 17 for Saint Patrick’s Day.

The corned beef is prepared for cooking after fermenting for a few weeks in a brine flavored with herbs and spices.

I prefer to let the meat rest in the salting bucket all winter. After that, when spring arrives, the vegetable gardens can start to grow cabbage.

On March 17, Saint Patrick’s Day, it is customary to eat a corned beef dish with new cabbage.

It’s a festive dish that’s grown even more popular among Americans in recent years.

Enough stories, here’s the recipe for your St. Patrick’s Day corned beef.

What Is Better Corned Beef Flats Or Points?

How to Brine Point Cut Corned Beef?

First, we will be brining the corned beef. Please note, we’re using a point cut of beef brisket.

Your corned beef needs to be brined in salt for a maximum of 10 days for fermentation. Some of my coworkers have shown me how to do it for 5 to 7 days. I suggest brining your corned beef for a maximum of 10 days.

  • A container of suitable size for the piece of meat
  • A plate smaller than the container
  • A weight (for example, 1 jar filled with water)
  • Trussing needle
  • 4 to 6 pounds of beef
  • 34 oz or 1 liter of water
  • 200g coarse sea salt
  • 50g sugar
  • 2 tbsp paprika
  • 1 tbsp of each: dried thyme, allspice, crushed mustard seeds, and black pepper.
  • 4-5 crushed cloves
  • 1 clove of garlic passed through a garlic press
  • 3 dried bay leaves, crumbled

Step 1: Rinse and Clean Your Neat

Start by rinsing and drying your piece of meat. On your point, trimming the fat is not necessary. You can remove some of the fat and leave some if there is too much.

Step 2: Poke Holes in the Beef With Some Needle

Then use a trussing needle to repeatedly pricke it from side to side. If you don’t have a trussing needle, you can use a metal skewer instead.

Step 3: Place in a Container

Put it in a container you have chosen for salting.

Step 4: Boil Water and Prepare the Brine

Boil water, add your spices and salt, and let cool.

Step 5: Pour the Brine Over the Meat

Then, add this icy brine to the container with the meat. It must be covered entirely.

Step 6: Hold Down the Meat in the Brine With a Weight

Top with a board or plate that is smaller than the container. Then place the weight. This guarantees that the meat is thoroughly submerged in the liquid and cannot float.

Step 7: Let It Brine

Let the meat brine for 10 days. The first one I made was eaten after seven days. The second guest stayed for 10 days and significantly outperformed the first.

Step 8: Keep Checking It

Check occasionally to make sure the meat is perfectly submerged in the brine, and add more if necessary. In any case, make sure the solution is consistently around 20% salt.

Step 9: Prepare For Cooking

Before or after the 10th day, remove the meat from the brine. Then rinse it thoroughly under cool water.

Depending on how long you brined the meat for, desalt it in fresh water for six hours to overnight.

Step 10: Cook the Meat in a Slow Cooker

There are many ways to cook corned beef. First, you can simmer the meat in the broth for three hours on a low heat. In a casserole or slow cooker, I also like to simmer it for the same amount of time.

Additionally, if you have the necessary tools, you can smoke it to make pastrami.

What Is Better Corned Beef Flats Or Points?

Corned beef is tender, meaty, and flavorful. That is if you choose the proper brisket cut, which is the key.

The corned beef with the most marbling, fat cap, and connective tissue is the best. They brine better, cook tender, and taste flavorful!.

To allow all the salt and spices to permeate as the meat softens, beef is brined to make corned beef. This helps to slow the spoilage of the meat.

You’ll notice that the meat in a flat cut corned beef will become lean and won’t lose enough fat during cooking. You might not want to prevent the spices from entering, so don’t aim for that.

Note that the advice is applicable in all situations, not just when making homemade corned beef. Apply this principle the next time you go shopping for corned beef.

The Difference Between Flat Cut And Point Cut Corned Beef


What’s the best cut for corned beef?

Beef brisket is the cut used to make corned beef. A substantial piece of beef cattle’s lower chest or breast is known as a primal cut. A whole brisket typically weighs 10 pounds or more and is a tough cut with connective tissue throughout.

What’s better point or flat brisket?

The flat cut of brisket is typically used in sliced braises, such as those that are popular during Jewish holidays and for corned beef, even though the two brisket cuts can frequently be used interchangeably. For pulled beef, beef sandwiches, and smoked barbecued brisket, the fattier point cut is preferred.

Is flat corned beef tender?

There are two different cuts of slow-cooked corned beef and cabbage brisket: point and the leaner flat. Your corned beef may be tender and sliceable (flat cut) or extremely tender and crumbling apart (point cut) depending on which you choose.

What does point cut corned beef mean?

Three different types of corned beef are frequently available for purchase: “flat,” which is more consistently thick and relatively lean; The “point,” the thicker end of the brisket, is usually fattier, especially when intermuscular fat, or “marbling,” is present. “A complete brisket, including the flat and the point

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