Corned beef is most often made with brisket, a cut from the cow's pectoral muscles. There are two parts to a brisket: the flat or first cut (the leaner, flatter side of the muscle) and the point ...

“[Making] corned beef is fun,” Rodriguez says ... to penetrate my two-and-a-half pound brisket. I opted for a flat cut of brisket: It’s leaner with a more compact shape, making it ...

The term "corned" comes from the English and it refers to small particles. "Corn" refers to the larger-grained rock salt, ...

When it comes to corned beef, there are two different cuts: point cut or flat cut. Flat cut is easier to slice and has less fat on it (pictured below) Point cut can have more marbling, but it's ...

Irish ate more pork than beef, but English demands and low prices in the U.S. played a role in creating the annual holiday ...

"Corn" refers to the larger-grained rock salt, which is used to cure the beef. What's the difference between the flat and point cuts? The flat cut has a more even, rectangular shape. This cut is ...