Difference Between Flat Cut and Point Cut Corned Beef (With Table)

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. 

Flat Cut Corned Beef vs Point Cut Corned Beef

The difference between Flat-Cut and Point-Cut (both two ways in which a 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 flavor 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 flavor is quite savory. The shape of meat after chopping it also differs from a flat-cut corned beef.

Comparison Table Between Flat Cut and Point Cut Corned Beef

Parámetros de comparaciónFlat Cut Corned BeefPoint Cut Corned Beef
Concentration of FatsAs the name suggests, it is a flat cut, and there is low to no fat contentIt contains a dense concentration of fat
SaborAs is evident, due to the absence of fats, the flavor is amiss as wellDue to the dense concentration of fats, the flavor is quite fulfilling
Cut shapeRectangularBlunt but has one pointed edge
Location of MeatNear the ribs of the animal and above its legsNear the collar bones of the animal
Impact on HealthSince it does not have fats, it is not that detrimental to our healthThe 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 flavor is also a little insipid unless it is cured with saline water along with other aromatic herbs.

This meat is often 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 flavor 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 a 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 flavor is quite savory, and it is also cured with saline water along with other aromatic herbs.

This meat is often 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 has one pointed edge. It is evident that due to the presence of fat, it is flavorful and savory. 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 flavor 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 flavor is quite savory. 
  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. Whereas the meat for a pointcut 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 point cut has a detrimental impact due to the presence of fats.

Conclusión

There are two ways of chopping this meat and depends on what the purchaser likes best; these two types are- Flat cut and Pointcut. The two even look different from one another after they have been chopped and have great similarities with their respective names. Whether your family requires a flat cut or a point cut varies from one household to the other. It is always a smart move not to consume it on a regular basis as its consumption in excess can wreak havoc on our overall health.

However, you should try both ways of cutting a brisket at least once if you enjoy some good corned beef. In addition, if you wish to enhance the reddishness of the meat, it is recommended to soak it in beetroot juices. If they are soaked in natural food color, then there is no need to add artificial colors to make the meat look more desirable to its prospective purchasers.

Referencias

  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
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