Corned Beef: Point Cut or Flat Cut?


Corned Beef Cuts

corned beef cuts


My mother-in-law was visiting this weekend and I decided to make our St. Patrick’s day feast a bit early. She is Irish and I thought it would be fun to have the traditional Corned Beef, potatoes, carrots and cabbage while she was here. While shopping for the corned beef it became apparent that I had not done my research. There are two cuts of corned beef;  point and flat cut. The point cut is cheaper. Not knowing what to get, I purchased both! We needed two anyways with the crowd we had.

I made the point cut in the crockpot. I just added the seasoning packet and let it cook all day. About half way through cooking, I added the cabbage. The flat cut was placed in a roaster pan with potato chunks, carrots, the seasoning packet and water. I roasted it at 300 degrees for 6 hours.

The taste test

Out of five adults the winner was the point cut! It turns out that the point cut has more fat which makes it more flavorful and juicy. Both cuts of meat were tasty, but the point cut was the clear winner.

For the record, corned beef is made from the brisket. It is placed in a brine of grains and salt to cure the meat. When selecting your corned beef at the store, feel the meat. The meat should be firm. If it is soft or mushy, it contains too much fat. I thought you would all like to know that the cheaper cut of corned beef nets the best results!

Check out our St. Patrick’s Day page for recipes, crafts, decors and more stuff.

Don’t forget to check out our Corned Beef Recipe

Photo credit: Pillsbury

Topic: Corned Beef

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  1. To really compare the two cuts, I would think that both would need to be cooked either in the over or a crock pot. About 8-10 hours in the crock pot gets the flat cut super tender with loads of flavor and it’s about 130 calories per 4 oz versus 250. That along with less sat fat make for a more healthy dish, especially if you are trying to cut down on red meat.

    • You are right that a better comparison would have been to cook them both the same. Since I do not have two crockpots, this was the best I could do. However, if you do a search on google, you will find opinions on both sides! Some prefer point cut becasue of the flavor and tenderness and other prefer the leaner flat cut. We only eat corned beef 2-3 times a year so I don’t worry about the calories too much!

      Thanks for responding!

  2. if you have a local meat processing store (that cuts and packages wild game and domestic) ask them if they make their own corned beef, and if they will make it from the tri tip cut from the bottom sirloin- our local shop makes THE BEST CORNED BEEF this way, with their own spices!

  3. I was just asking my husband yesterday what the difference was between the 2 cuts of meat and he didnt know, thanks for clarifying this for me!

  4. Corned beef is one of my favorite meals ever! But it’s just not the same now that my grandmother isn’t here to cook it. I appreciate your information here- when I go to make my next corned beef, I’ll have a better idea what to start with.

  5. I am always standing in front of the meat section at the grocery store wondering what the difference is between different cuts of meat. Thank you for sharing to help clear things up a bit for me.