If you’ve ever stood in front of the meat counter around St. Patrick’s Day, you’ve probably noticed two main types of corned beef: point cut and flat cut. While both come from the brisket, they have distinct differences that can affect your cooking results and dining experience. In this article, we’ll break down everything you need to know about point and flat corned beef in a friendly, easy-to-understand way—so you can confidently choose the right cut for your next meal.
Contents
Understanding Corned Beef
Corned beef is simply beef brisket that’s been cured in a brine of salt, spices, and sometimes sugar. The “corned” part refers to the large grains of salt (once called “corns”) used in the curing process. This method gives the meat its signature pink color, unique flavor, and tender texture when cooked low and slow.
The Two Main Cuts: Point and Flat
The brisket is a large cut from the lower chest of the cow. It’s divided into two sections:
- Flat Cut (First Cut): This is the leaner, more uniform section with a consistent thickness and a visible layer of fat on one side.
- Point Cut (Second Cut): This section is thicker, marbled with more fat, and usually has an irregular, triangular shape.
Flat Cut Corned Beef
The flat cut is often considered the “classic” corned beef. It’s rectangular, easy to slice, and has a relatively thin layer of fat on top. Because it’s leaner, it’s a popular choice for slicing and serving as neat pieces—perfect for sandwiches or traditional plated meals. The flat cut is also easier to find in most grocery stores.
Key Features of Flat Cut:
- Uniform shape makes for attractive slices
- Leaner with less marbling
- Typically more expensive than point cut
- Great for sandwiches and presentations
Point Cut Corned Beef
The point cut is thicker and contains more fat and connective tissue. This extra fat means the meat is juicier and richer in flavor after cooking, but it’s also more likely to fall apart when sliced. The irregular shape can make it a bit trickier to carve neatly, but many people prefer its tenderness and flavor.
Key Features of Point Cut:
- More marbling for richer flavor
- Juicier and more tender when cooked
- Usually less expensive than flat cut
- Best for shredding or recipes where appearance isn’t critical
Which Cut Should You Choose?
Your choice depends on how you plan to serve your corned beef:
- If you want neat slices for sandwiches or a classic presentation: Go with the flat cut. Its uniform shape makes it easy to slice against the grain for perfect pieces.
- If you prefer juicy, flavorful meat and don’t mind a more rustic look: The point cut is your friend. It’s ideal for shredding or serving as hearty chunks.
Cooking Tips for Each Cut
No matter which cut you choose, corned beef is best cooked low and slow—think simmering on the stovetop, slow cooking, or braising in the oven. Here are some tips to get the most out of each cut:
For Flat Cut:
- Trim excess fat if desired, but leave a thin layer for moisture.
- Cook fat-side up so the juices baste the meat as it cooks.
- Slice against the grain for tenderness.
For Point Cut:
- The extra fat will melt and keep the meat juicy—no need to trim much.
- Perfect for recipes that call for shredded or chunked corned beef (like hash).
- If serving sliced, chill the cooked meat slightly before slicing to help it hold together.
Nutritional Differences
The main nutritional difference comes down to fat content. The point cut has more marbling, making it higher in fat and calories compared to the leaner flat cut. If you’re watching your fat intake, the flat cut is the better choice. However, if you’re after maximum flavor and tenderness, the extra fat in the point cut can be worth it.
Availability & Price
You’ll usually find both cuts available around St. Patrick’s Day, but the flat cut is more common year-round in most supermarkets. It also tends to be pricier due to its popularity and ease of slicing. The point cut is often more affordable—and can be a hidden gem if you love juicy, flavorful meat.
How to Tell Them Apart at the Store
If you’re unsure which cut you’re looking at in the store:
- Flat Cut: Rectangular or square shape, even thickness, visible fat cap on one side.
- Point Cut: Thicker in the middle, more triangular or irregular shape, marbled with visible streaks of fat throughout.
Popular Ways to Serve Corned Beef
- Sliced with cabbage and potatoes: A classic St. Patrick’s Day meal—flat cut works best here.
- Corned beef sandwiches: Use flat cut for neat slices or point cut for juicy shreds.
- Corned beef hash: Point cut’s rich texture shines in this breakfast favorite.
- Tacos or sliders: Shredded point cut makes for delicious fillings.
Frequently Asked Questions (FAQ)
Can I use either cut for any recipe?
Yes! Both cuts work in most recipes, but your choice affects texture and appearance. If presentation matters, go with flat cut; for juiciness and flavor, try point cut.
Is one cut healthier than the other?
The flat cut is leaner and lower in calories and fat. The point cut is richer due to its higher fat content.
Can I cook both cuts together?
You can cook them together if they fit in your pot or slow cooker! Just keep in mind that the point may cook slightly faster due to its higher fat content.
How do I store leftovers?
Store cooked corned beef in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Slice or shred before freezing for easy use later.
The Bottom Line
When it comes to corned beef, there’s no right or wrong choice between point and flat cuts—just what works best for your recipe and taste preferences. If you love neat slices and a leaner bite, go with flat. For juicy, flavorful meat perfect for shredding or chunking, pick point. Either way, you’re in for a delicious meal!
No matter which cut you choose, remember: low and slow cooking brings out the best in corned beef. Happy cooking!