Corned Beef Brisket or Corned Beef Round?

K

karennoca

Well-known member
Is one tastier than the other, or more tender. We have a local meat market that has been corning their own for 40 years. This year I have decided to try one and am confused by the two offered.

 
I've only seen 'flat cut' and 'point cut'. The meat market butcher should know the answer for you.

 
The round is always dry---I like the point cut. It's fattier, but you can always trim after cooking

 
Thanks, my meat cutter prefers the flat cut. They cure the meat on premises

and trim the fat. It is a great looking brisket.

 
I bought a round for the first time and I would never go back to brisket.

Maybe I just got a particularly tasty one, but the flavor and texture and ease of slicing was great.

 
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