The Difference Between Corned Beef Flat Vs Point Cut

Corned beef is an iconic dish for St. Patrick’s Day, but what about that day after St. Patrick’s Day?

No one ever talks about corned beef leftovers—except to lament how much they hate them!

I’m here to tell you that your leftover corned beef doesn’t have to be boring and bland as long as you know a few simple tricks.

You don’t even need any new recipes!

By using our handy guide below, you can get creative in your kitchen while enjoying the full flavor of the most Irish meat of all.

What’s special about corned beef flat cut?

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It’s true that the flat cut is more tender, marbled and flavorful than the point cut.

But we think what makes it more popular is its price tag: The flat cut typically costs more than double that of the point cut.

But why exactly does this happen?

Well, as with any other meat product (think steak), some cuts are actually harder to work with in terms of preparation methods and cooking times compared to others.

That’s why there’s a big difference between an American-style T-bone steak versus one from a tenderloin filet where both are equally priced at $20 per pound, for example.

And since corned beef is cured using salt and spices before being brined for several weeks before being cooked or smoked for hours on end, you can imagine how much time goes into creating each piece—which means there will also be a difference in price based on how much effort went into making it as tasty as possible!

What’s special about corned beef point cut?

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The point cut is more marbled, which means it has more fat and connective tissue that make it more tender and flavorful.

The main difference between the two cuts is where the brisket is cut from.

The flat cut comes from the bottom half of the brisket and contains less fat than its counterpart.

The flat cut can also be dry if not cooked properly because there isn’t as much moisture in it compared to the other part of this tasty piece of meat.

The point cut comes from closer toward your elbow joint so it includes more connective tissue (aka “fatty”) and lots of amazing flavor!

It also tends to be thicker than a flat, which means you’ll want to slow cook this baby for hours on end until it’s falling apart before serving up at dinner time with friends or family members over holiday weekend getaways like Memorial Day Weekend or Labor Day Weekend!

Is brisket point or flat better?

The answer depends on what you’re looking for, your budget and how you plan to use the meat.

Brisket is often cut into either flat or point portions of meat.

The point is a fattier cut that tends to be more tender and flavorful; it contains more fat marbling, which makes it more forgiving when cooked in slow-and-low methods like braising or smoking.

This can also make it a bit too fatty if overdone, so watch out!

The flat tends to be less fatty but will still have some fat running through it and won’t dry out as easily if overcooked—it’s pretty much ideal for making pastrami sandwiches and other quick cooking applications since its high amount of connective tissue makes it tough when cooked slowly.

Corned beef flat vs corned beef point: The similarities

Corned beef flat and corned beef point are from the forequarter of a cow.

They are both made from the same primal cut: brisket.

The difference between these two cuts is that they come from different muscles in the brisket, and this affects how they’re prepared, cooked, sliced and served.

The first step in making corned beef is curing it with salt by packing it tightly into a container overnight (usually an old beer barrel).

A day or two later you remove your cured meat, rinse off most of the salt before re-packing it into smaller containers to create even more brine contact over another 24 hours.

After this second curing process is complete you boil it until tender enough to slice thinly for serving on rye bread with mustard as part of a Reuben sandwich or at any time when hunger strikes!

Is flat or point corned beef more expensive?

There’s a lot of talk about the cost of flat or point corned beef.

Some say it depends on the size of your family, while others say it depends on what you’re going to use it for.

But the truth is, flat or point corned beef is more expensive than other cuts of meat because it’s made from an older cow that’s been raised for longer, resulting in a more flavorful piece of meat.

Flat or point corned beef is also more expensive because it has to be hand-carved by a skilled butcher, and this process takes time.

So if you want to save money, try choosing another cut of beef that is not as well known or popularized as flat or point corned beef—like chuck roast!

Corned beef flat vs corned beef point: The differences

Corned beef flat is leaner, which means that it has less fat than the point cut.

It also contains less marbling, which can result in a more dry and tougher meat.

However, for many people this makes corned beef flat an ideal choice for their cooking needs.

If you want your corned beef to be juicy and tender when cooked, then go with the point cut of meat instead.

A significant amount of fat will be present within this piece of meat—so much so that it may not even need additional oil or butter to cook with!

The result of this added fat content will make your dish incredibly succulent and flavorful as well as moist and tender when cooked properly at low temperatures over a long period of time (think braising).

What is the best cut of meat for corned beef?

There are two types of meat cuts: the flat cut and the point cut.

The difference between them is simple – in a flat cut, it’s all one piece of meat; with the point cut, it’s from two pieces of meat that have been rolled together.

If you’re making corned beef, you want to go with a flat cut because it has more marbling than its counterpart and thus will be more tender when cooked for hours on low heat.

If you want to make pastrami instead, then go with a point cut – this is because pastrami needs to be smoked over low heat for an extended period of time until all moisture has been removed from its surface (and then roasted).

A flat-cut brisket can take up half as much space in your fridge than its counterpart because there’s less surface area exposed – so this means that even though they cost roughly the same amount per pound (at least here in NYC), each pound can feed more people!

Which corned beef cut is better: flat or point?

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Is it worth it to buy the flat cut of corned beef instead of the point?

That depends on what you’re making.

The flat cut is more tender, but the point has a lot more flavour.

So if you’re looking for something that falls somewhere between deli sandwich and pot roast, then sure—it’s your best bet.

But if you want something that would make a great Reuben or pastrami sandwich (or even better yet: pastrami tacos), then stick with the point—it’ll pack in more flavour.

But remember: The point is usually cheaper than the flat cut.

For example, Costco sells both cuts for about $10 per pound (at least in Ontario).

In other words, if you want something really tender and flavourful but don’t care so much about spending money on an amazing piece of meat (because let’s be honest here—if you’re going to spend $30 on corned beef anyway then I think we can all agree there are better ways), then go ahead and get yourself some good old fashioned corned beef!

Conclusion

So what is the best cut of meat for corned beef?

Ultimately, that’s a matter of personal preference.

We recommend trying both cuts to see which you like better.

It’s also worth noting that there are other cuts of beef that can be used to make corned beef, such as chuck roast or round steak.

We hope this article has given you some insight about how each cut tastes, so you can make your own decision about whether point or flat is better for your next recipe!