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Point Cut Vs Round Cut Corned Beef: What’s The Difference?

You have to get your corned beef prepped before you cook it.

There are two different cuts: point cut and round.

The point cut is a section of meat that comes from the shoulder, which is more fatty than the round cut.

Point cut can be tougher because of all the connective tissue in it but it has much more flavor and fat content compared to round cuts, which are leaner and less expensive.

Round cuts typically need to be cooked for longer periods or at higher temperatures to achieve tenderness but they should still taste great with some salt added!

What’s the difference between point cut corned beef and round? Let’s find out in this article!

What is special about point cut corned beef?

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Point cut corned beef is a type of dry cured and smoked beef brisket.

The meat is soaked in brine for about a week, which helps to make it juicy and tender when cooked.

Point cut corned beef comes from the point section of the brisket, where there is more fat content than other cuts.

This can help keep the meat moist while cooking even if it has been overcooked or dried out too much by heat exposure during smoking.

Point cut corned beef is considered a more expensive variety of the meat and is typically made from brisket.

This type of meat has been trimmed to include only what most people would consider “good” parts, such as the leaner flat section near the front end, and thus contains less fat than other cuts.

Point-cut corned beef has a lot of flavor and is quite popular.

It can be made from the breast, plate, or shin and requires at least six weeks to cure in salt before it’s ready for cooking.

What is special about round cut corned beef?

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A round cut is a type of corned beef that has been sliced into circles, so it looks like slices of ham.

It’s also known as “flat cut” or “sliced corned beef.” Round cuts are often used in sandwiches but can be substituted for other types of meat such as roast beef or pastrami.

Round cut corned beef is often confused with the popular corned beef brisket.

Corned beef is a cured and salted, but unsmoked, meat from either the forequarter or hindquarter of the carcass.

The term “corn” in this instance refers to grains of salt that are used as a dry brine for curing.

Round Cut corned beef can be found at most grocery stores and usually comes precooked and packaged in plastic pouches labeled by weight (around 2 pounds).

The recipe for this dish was developed in Europe during the Middle Ages when meat was scarce and expensive, but as time progressed it became more popular worldwide because it’s easy to make and tastes delicious!

What are the differences between point cut and round cut corned beef?

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There are a few different types of corned beef cuts that you can buy at the grocery store.

Two popular cut types are point cut and round cut.

Point-cut is made from the thick end of the brisket, which is typically more tender than other parts of the cow.

Round-cut comes from an area closer to the ribs with a little less fat but still has enough marbling for flavor.

The difference between these two cuts is mainly in how they cook, or rather how much time it takes them to cook through all their layers.

The thicker point-cut will take longer because there’s so much meat to heat up on both sides as well as go cooking through its center while being immersed in water during cooking process.

A point-cut piece of meat has been trimmed to look like a triangle, with its fat (or lack thereof) on the outside where it can be easily rendered out during cooking.

Round cuts have their fat evenly distributed throughout the meat so there’s no need for trimming before cooking – unless you want to remove some of the fat from your finished dish.

Moreover, point cut is more popular in the United States, while round cuts are more common in Europe.

In short, point cuts are typically leaner, while rounds offer more fat content.

What are the similarities between point cut and round cut corned beef?

Most people are aware of the differences between point cut and round cut corned beef.

What they may not know is that there are a few similarities as well.

The point cut is a traditional style of corned beef and the round cut is more popular in recent years.

The two types are similar in that they both come from the same animal.

The point cut and round cut corned beef are both delicious cuts of meat that have been prepared by curing them in a salt-sugar mixture.

This process gives the meat a salty taste, while it also draws out moisture from the muscle tissue.

Which one is better?

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Round cut is a corned beef that has been cut into round, circular pieces.

Point cut is a corned beef that has been cured and then sliced at an angle to create longer strips of meat.

Both cuts come from the same part of the cow and are very similar in taste, texture, and preparation.

The only difference between point cut and round cut is how they look when served on your plate or sandwich which will depend largely on personal preference.

For most people, deciding which type of corned beef to buy is a no-brainer.

Point cut is the more traditional choice for many Irish recipes and it’s also usually cheaper.

Round cut, on the other hand, has a leaner flavor that some might prefer.

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