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Eye Round Vs Brisket Corned Beef: What’s The Difference?

A lot of people don’t know the difference between eye round corned beef and brisket corned beef.

The two types are made from different cuts, which makes a big difference in how they cook.

Brisket is cut from the cow’s breast section where there is a lot of fat.

Eye round comes from the cow’s shoulder area that is leaner with less marbling, so it cooks quicker than brisket but still has loads of flavor! 

The meat shrinks when it cooks because as its cooked the muscle fibers contract and tear apart, breaking down into smaller pieces while becoming more tender.

Both meats are delicious in their own ways! Read on to find out more about eye round corned beef and brisket corned beef.

What is special about eye round corned beef?

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Eye round corned beef is a type of corned beef that comes from the part of the cow that is used for making ground meat.

Eye round corned beef typically comes in smaller pieces and has more fat than other types of cuts, which can make it more flavorful and juicy.

It has a rich, deep flavor and it’s often used for making traditional Irish dishes like Corned Beef and Cabbage or Shepherds Pie.

Eye round is usually cut into 3/4″ thick slices before cooking to allow for even cooking times.

Eye round corned beef is a cut of meat that has been cured with salt and spices.

It can be boiled, roasted, or fried.

Eye round corned beef is typically found in canned form at grocery stores and it’s often used to make sandwiches like Reubens.

What is special about brisket corned beef?

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Brisket corned beef is made from a cow’s brisket cut (a large piece of meat from around their chest) which has been cured with salt and spices including paprika, black pepper, garlic, onion powder and ground cloves.

The curing process gives this type of meat its reddish-brown coloration as well as its salty flavor.

Brisket corned beef is a cut of meat from the brisket, which is one of the most flavorful cuts on cattle.

It involves seasoning and cooking it with spices like garlic, salt, pepper, thyme and bay leaves to give it an even more intense flavor.

The result is a delicious meal that can be served as part of your holiday feast or by itself for dinner.

Brisket Corned Beef is a traditional Irish dish consisting of roasted beef and boiled potatoes.

This dish was originally created as an economical way to use less than desirable cuts of meat, like the brisket or chuck roast.

The meat would be cooked in a salt water solution with some sugar for up to three hours before being browned in hot oil or butter and served with boiled potatoes that had been prepped earlier by boiling them whole then cutting them into slices.

The name “Corned Beef” comes from the process of soaking the raw beef in pickling spice, which contains salt (corns), pepper (peppercorns), mustard seed, cloves, allspice berries and other

What are the differences between eye round corned beef and brisket corned beef?

The difference between the two types of corned beef, eye round and brisket, is in the cut, which makes a big difference in how they cook.

Eye round corned beef comes from the top end of a cow’s rib roast (near where an animal would have its eyes).

Brisket is taken from near the front shoulders of a cow or pig (where it has more fat marbled through it) and has more fat than eye round.

Brisket also cooks faster because it has less muscle fibers which are tougher to chew through.

The meatier flavor that brisket offers may be preferred by some people over eye-round for this reason as well.

What are the similarities between eye round corned beef and brisket corned beef?

The similarities between a round eye corned beef and brisket corned beef are subtle, but significant.

Both cuts of meat come from the front rib primal cut, which is located in the chuck section of the cow.

The cut has more fat than other muscles on the animal because it does not do as much work; this means that it will be juicier when cooked correctly.

Which one is better?

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I was at the grocery store contemplating on what corned beef to buy.

I wanted something that was flavorful and tender so I can make a roast with it, but also something budget-friendly.

After some debate, I decided to go with eye round corned beef because it is typically less expensive per pound than brisket and has been considered one of the best cuts of meat for slow-cooking.

Is there really such a thing as “best” when coming to these two types of corned beef? If you want something that falls in between the two, try brisket flat iron or blade steak corned beef.

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