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 ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

But whole briskets or point cuts can be used as well if you prefer your corned beef shredded — and if you have the space to accommodate all that meat. Lack of fridge space is often the biggest ...

the main difference is corned beef is, typically, made from the leaner, or first, cut of the brisket, while pastrami is made from the fattier end (the point), or other, marbled cuts of beef.

pastrami may have slightly more fat than corned beef. When it’s made from brisket, the amount of fat depends on whether it’s cut from the point or flat. In Jewish delis, customers can usually ...

The point cut has more fat and more connective ... The first thing to know is that there is shrinkage. Depending on the cut, corned beef will shrink by as much as one-third during cooking.