What Are the Different Corned Beef Cuts?

Corned beef is a beef brisket that's brined in spices.

Corned beef comes from the section of beef known as beef brisket, which many home cooks use to make a good pot roast. The word "corned" refers to the brining or pickling process the beef undergoes to develop its distinct flavor and texture. Corned beef is available prepackaged at your grocer's meat counter in two distinct cuts: a flat cut or a point cut -- each with a different fat content and overall texture.

Flat Cut

The flat cut of corned beef also is called the "first cut" off a beef brisket. It is a leaner cut with the fat removed, so the flat cut can be a bit dryer than a point cut of corned beef. Allow the corned beef brisket to stand in its own juices for 10 minutes for easier slicing. Either type of cut of corned beef should be sliced across the grain for easier cutting and serving.

Point Cut

The point cut, called a "second cut" off the brisket, has the fat layer still attached and a pointier shape than the flat cut. According to Stanley Lobel, master butcher and co-author of "Lobel's Meat Bible, "the second is much fattier, and richer, and therefore juicier" when compared to the leaner flat cut. The point cut is considered more economical and is a more flavorful piece of corned beef.

References

• USDA Food Safety and Inspection: Corned Beef and Food Safety
• "Lobel's Meat Bible: All you Need to Know about Meat and Poultry from America's Master Butchers"; Stanley Lobel, Evan Lobel, David Lobel, Mark Lobel, Mary Goodbody; 2009

Resources

• Certified Angus Beef: Brisket Point
• Certified Angus Beef: Brisket Flat