PH. 612-314-6057

Point Cut vs. Flat Cut Corned Beef: Which is Better?

Post date |

One of the best American breakfast foods is corned beef, which is usually served with eggs and hash browns. They are the point cut and the flat cut. Both can be used to make this hearty dish. But what’s the difference between corned beef point cut vs flat cut? .

Read on to learn how to set these two brisket cuts apart and where to buy them. Plus, we’ll also show you how to properly cook them so they get tender and flavorful!.

Corned beef enjoys popularity around the world from American diners to Irish pubs. This salt-cured brisket delivers robust flavor and fork-tender texture when slowly cooked. With two distinct brisket cuts used for corned beef the point and flat, many wonder how they differ. In this guide, we’ll compare point cut versus flat cut corned beef to determine which reigns supreme.

Overview of Corned Beef

First, a quick primer on corned beef. Despite the name, “corning” refers to the curing process, not the addition of corn Corning involves submerging brisket in a salty brine solution for 7-10 days This preserves the meat while infusing savory flavor.

The brisket cut originates from the chest area of cattle. It contains high levels of connective tissue that break down into succulent gelatin when cooked low and slow. The extensive marbling also provides rich flavor.

Point Cut versus Flat Cut: Key Differences

Whole briskets contain two distinct sections – the flat cut and the point cut. Butchers can separate them or sell the whole brisket. Here’s how the cuts differ:

Flat Cut

  • Rectangular shape
  • Leaner with less fat
  • Fine grain and uniform texture
  • Pretends pastrami or corned beef slices

Point Cut

  • Triangular shape
  • Contains more fat and marbling
  • Coarser grain and varied texture
  • Shreds well for pulled beef

Flavor and Fat Content

The main difference lies in the fat content. The flat cut comes from the brisket’s underside near the ribs. As this area sees less movement, it remains lean. The point cut originates nearer the shoulders and contains more fat.

With a higher fat ratio, the point cut delivers more concentrated beefy flavor. The rich marbling bastes the meat during cooking for tenderness. If you prefer well-marbled, juicy beef, the point cut better satisfies.

For those wanting leaner, healthier options, the flat cut makes a better choice. It still provides decent flavor, just with less fat. The two cuts complement each other when cooked together.

Best Cooking Methods

Oven-braising, slow cooking, and simmering all work magic on brisket’s collagen. The point and flat cut both shine cooked low and slow, but their differing fat and grain profiles make certain preparations ideal for each.

Flat Cut

The fine grain and uniform texture of the flat cut make it perfect for slicing, as in corned beef or pastrami. Flat cut excels in applications where you want tender, thin slices:

  • Sandwiches like Reubens
  • Platters with cabbage and potatoes
  • Corned beef hash
  • French dip sandwiches

Point Cut

With its marbling and looser texture, the point cut suits longer cooking and shredding:

  • Pulled corned beef sandwiches
  • Corned beef chili
  • Hash with eggs
  • Tacos
  • Pot roasts

The point’s fat helps keep it moist through extended cooking. Lower collagen levels also facilitate shredding.

Buying Quality Corned Beef

When purchasing corned beef, either pre-brined or to brine yourself, opt for quality grass-fed beef. The diet and lifestyle of the cattle directly impacts flavor and nutrition. Grass-fed beef offers:

  • Richer, beefier taste
  • Higher omega-3s
  • More conjugated linoleic acid (CLA)
  • Sustainably raised

Consider the breed as well. Heritage breeds like Angus and Hereford boast flavor and marbling that industrial beef cannot match.

Examine the meat. Quality corned beef should have:

  • Deep red color
  • Good marbling
  • Little to no odor
  • Firm, dense texture

For the best results, choose fresh brisket and corned beef, not frozen.

Cooking Times for Point and Flat Cut

To fully tenderize while mellowing the saltiness, corned beef needs sufficient cooking time. Here are general guidelines:

Point cut

  • Braising: 3-4 hours
  • Slow cooker: 7-8 hours on low
  • Simmering: 2.5-3 hours

Flat cut

  • Braising: 2.5-3 hours
  • Slow cooker: 6-7 hours on low
  • Simmering: 1.5-2.5 hours

The point cut’s extra fat and collagen require more time to fully break down. Cook until a fork inserts easily and the meat shreds willingly.

Serving Suggestions

Both flat cut and point cut corned beef make excellent sandwiches when sliced thin against the grain. Beyond that, consider these serving ideas:

  • Hash with potatoes, peppers, onions
  • Tacos with cabbage, salsa, lime
  • Eggs Benedict topping
  • Stir fry with peppers, bok choy, ginger
  • Pizza topping with sauerkraut
  • Salad with greens, apple, walnuts
  • Sliders on mini buns with Swiss cheese

Mixing shredded point cut and sliced flat cut corned beef gives you the best of both worlds. Adjust ratios to achieve your preferred fat and texture balance.

Which is Better: Point or Flat Cut?

While the point cut offers lusher flavor and the flat cut provides leaner nutrition, choosing between them largely depends on your recipe. For uniform slices, opt for the flat cut or buy a whole brisket. To shred or braise longer, the point cut better withstands cooking.

Tasting both side by side highlights their merits. Combining them delivers a mouthwatering corned beef experience showcasing complementary textures and juices. Ultimately, more than comparing point versus flat, quality grass-fed beef and proper cooking technique make the real difference in amazing corned beef.

Frequently Asked Questions

What’s the difference between pastrami and corned beef?

Pastrami starts as corned beef that gets additional seasoning and smoking before serving. It has a spicier, smokier flavor compared to corned beef.

Does the flat or point cut make better pastrami?

The flat cut’s leanness is preferable for pastrami so the meat can absorb the seasoning and smoke flavor evenly. Uniform slices also give pastrami the signature look.

What’s the best way to use leftover corned beef?

Leftover corned beef makes excellent hash, omelets, sandwiches again, pizza topping, fried rice, soup, and eggs Benedict. Reheat slices in a skillet or shredded meat in a saucepan with broth.

Can you use other cuts besides brisket for corned beef?

While brisket is traditional, you can corn beef round roasts like top or bottom round. Expect a slightly different flavor and texture than classic brisket corned beef.

What’s the difference between corned beef and regular cooked brisket?

Corned beef gets seasoned and preserved through the salt-curing process. Regular brisket relies solely on rubs and barbecue sauce for flavor. Corned beef has a unique seasoned taste.

which is better point cut or flat corned beef

Where to Buy Brisket Flat Cut and Point Cut?

As we already said, a whole brisket can weigh up to 16 pounds, which is something that most grocery stores don’t carry. But some grocery stores do have flat cuts and point cuts.

To get the whole brisket, you have to go to a butcher. Keep in mind that a flat cut weighs between 5 and 10 pounds and a point cut weighs between 5 and 7 pounds. So one cut of brisket is more than enough for one serving.

Which Cut of Corned Beef Is More Expensive?

Point cut has all the qualities most chefs and foodies look for: tender and flavorful with juicy meat. Because of this, the point cut is more expensive because it is thought to be the better of the two brisket cuts.

Meanwhile, flat cut is the more convenient and affordable option for most home cooks. It’s also the most common brisket cut you can spot in the supermarket.

The Difference Between Flat Cut And Point Cut Corned Beef

Leave a Comment