Flat Cut vs Point Cut Corned Beef: Difference and Comparison

Meat eaters cherish the presence of beef in most of their food items, provided they have not restricted their consumption to other types of meat.

Flat cut and point cut are two types of ways of chopping beef, and even though they are parts of the same meat, they differ from one another in a lot of aspects. 

Key Takeaways

1. Flat-cut corned beef comes from the leaner, larger portion of the brisket, while point-cut comes from the smaller, fattier part.
2. Flat-cut corned beef is ideal for slicing and serving, whereas point-cut corned beef is more suitable for shredding or pulling apart.
3. Point-cut corned beef tends to be more flavorful due to its higher fat content, while flat-cut corned beef has a milder taste.

Flat Cut Corned Beef vs Point Cut Corned Beef

The difference between Flat-Cut and Point-Cut (both two ways in which Corned Beef is chopped) is that while the former comes with a low or minimum density of fats, the latter is meatier and contains a denser concentration of fats. The two even look different from one another after they have been chopped and have great similarities with their respective names.

Flat-cut corned beef is a way in which the meat of a cattle is chopped. In this way of chopping, as is evident by the name, the presence of fat is from low to a minimum, and the content of solid meat is quite high. However, due to the absence of fats, the flavour is also a little insipid.

On the other hand, Point-cut, as is evident by the name, the presence of fat is extremely dense, and the content of solid meat is a little on the lower side. In addition, due to the presence of fats, the flavour is quite savoury. The shape of the meat after chopping it also differs from a flat-cut corned beef.

Comparison Table

Parameters of Comparison	Flat Cut Corned Beef	Point Cut Corned Beef
Concentration of Fats	As the name suggests, it is a flat cut, and there is low to no fat content	It contains a dense concentration of fat
Flavor	As is evident, due to the absence of fats, the flavor is amiss as well	Due to the dense concentration of fats, the flavor is quite fulfilling
Cut shape	Rectangular	Blunt but has one pointed edge
Location of Meat	Near the ribs of the animal and above its legs	Near the collar bones of the animal
Impact on Health	Since it does not have fats, it is not that detrimental to our health	The high concentration of fats does have a terrible impact on our health

What is Flat Cut Corned Beef?

Flat-cut corned beef is a way in which the meat of a cattle is chopped. In this way of chopping, as is evident by the name, the presence of fat is from low to a minimum, and the content of solid meat is quite high.

However, due to the absence of fats, the flavour is also a little insipid unless it is cured with saline water along with other aromatic herbs.

This meat is soaked in vinegar and beetroot water so that the red color of the vegetable is soaked in by the meat, and the manufacturers do not have to use artificial food colors. The meat does not have a marble-like appearance as the fats are not included in it.

It takes about a week to cure this meat. As the name itself suggests, the meat appears flat and rectangular. It is evident that due to the absence of fats, the flavour is amiss as well. Since it does not have fats, it is not that detrimental to our health.

The area from which this meat is collected is around the animal’s ribs and above its legs.

What is Point Cut Corned Beef?

Point-cut corned beef is a way in which the meat of cattle is chopped. In this way of chopping, as is evident by the name, the presence of fat is extremely dense, and the content of solid meat is a little on the lower side.

In addition, due to the presence of fats, the flavour is quite savoury, and it is also cured with saline water along with other aromatic herbs.

This meat is soaked in vinegar and beetroot water so that the red color of the vegetable is soaked in by the meat, and the manufacturers do not have to use artificial food colors. The meat has a marble-like appearance as the fats, along with certain tissues, are included in it.

It takes slightly less time to cure the meat. As the name itself suggests, the meat appears blunt and has two sides and one pointed edge. It is evident that due to the presence of fat, it is flavorful and savoury.

Since it has fats, it is quite detrimental to our health and should be consumed at a moderate to low frequency.

The area from which this meat is collected is around the animal’s collar bones.

Main Differences Between Flat Cut and Point Cut Corned Beef

1. While in flat cut, the presence of fat is from low to a minimum, and the content of solid meat is quite high, in point cut, the presence of fat is extremely dense, and the content of solid meat is a little on the lower side.
2. Flat cut due to the absence of fats, it has an insipid flavour unless cured with saline water along with aromatic herbs (a process that takes days). On the other hand, point cut due to the presence of fats, the flavour is quite savoury. 
3. The shape in which the brisket is chopped in a flat cut resembles a rectangle. In contrast, the shape of a point-cut corned beef has a pointy appearance.
4. The meat for a flat cut is taken from the areas near the rib and right above the legs. In contrast, the meat for a point cut is taken from the areas around the collar bones.
5. A flat cut does not have a hugely detrimental impact on the consumer’s health as it is devoid of fats. However, a pointcut has a detrimental impact due to the presence of fats.

References

1. https://www.sciencedirect.com/science/article/abs/pii/S0309174013003677
2. https://openresearch-repository.anu.edu.au/bitstream/1885/131359/1/DSC_monograph_19.pdf