Indulge in the delectable St. Patrick's Day tradition of Corned Beef and Cabbage! Learn about our various cuts and preferred cooking methods.
See our product offeringsIt's all about preference! The various cuts of Corned Beef Brisket can be broken down based on your preference for marbling, tenderness and flavor. We do recommend serving Corned Beef Brisket warm and always sliced against the grain.
Muscle Source: The Flat Cut is taken from the bottom part of the brisket.
Characteristics: The Flat Cut is leaner compared to the Point Cut. It has a more even thickness, making it easier to slice uniformly. While it may be less marbled than the Point Cut, it is still flavorful and is often preferred for its relatively leaner profile.
Muscle Source: The Point Cut comes from the front section of the brisket, closer to the shoulder.
Characteristics: This cut is well-marbled and has more fat content, resulting in a more flavorful and juicy finished product. It may have irregular shapes and is often considered a fattier but more flavorful option compared to the Flat Cut.
Muscle Source: The Eye Round is cut from the round primal, which is the rear leg of the cow.
Characteristics: This cut is relatively lean and can be slightly firmer compared to other cuts. It is typically more uniform in shape and is known for being a bit less fatty.
The various cuts of Corned Beef Brisket can be broken down based on your preference for marbling, tenderness and flavor. We do recommend serving Corned Beef Brisket warm and always sliced against the grain.
Discover the art of slicing with our Corned Beef and Pastrami guide, ensuring you get the perfect slices every time!
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Baltimore, MD 21224
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