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Mar 12, 2007 11:15 AM

Corned Beef Cuts - Is There a Difference?

Since we're coming up on St. Patrick's Day, the SO has requested a traditional corned beef dinner. I'm finding a point piece and a blunt or square piece to choose from in the market. Does it make a difference in which I choose? I'll be cooking it low and slow in the oven.

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  1. I prefer the flat cut which sounds like the square piece. It cuts in a more uniform slice.

    1. Makes sense, and we want some leftovers for hash the following day, so uniform cuts are good. Thanks!

      1. The original comment has been removed
        1. Corned beef is made from brisket, hence it's brined then slow cooked but any cut that can be slow cooked will be just as good

          1. We only buy the point cut. More marbling, better texture.

            2 Replies
            1. re: Melanie Wong

              I was under the impression that the flat cut was the wider end of the point cut. No?

              1. re: CindyJ

                This shows a whole brisket, point cut, and flat.

                As you can see, the flat cut is the wider end of the whole brisket, after cutting off the point.