Though it’s less flavorful than point cut, you can still enhance its flavor by adding spices and seasonings during the slow-cooking process. Meanwhile, the flat cut is the choice for corned beef because it slices up nicely. This cut is usually ground or shredded for sandwiches like in this BBQ pulled beef burger. Overall, the point cut has a more beefy flavor because of the extra fat. But there are still notable differences in their flavor that set them apart from each other. Point cut and flat cut are both from the brisket part of the beef. Point Cut Has More Beefy Flavor Than Flat Cut Now, how do these brisket cuts differ, exactly? Here’s a breakdown of their differences: However, it does have a thin layer of fat called a fat cap that still keeps it moist.

In comparison, the flat cut (also known as first and round cut) is leaner than point cut. You can easily recognize it by the marbled fat and connective tissue running through its length. Just as the name suggests, the point cut (also known as, brisket point, second cut, and deckle point) is taken from the end of the brisket above the middle layer of fat. This is why, though budget-friendly, this cut is tough.Īgain, the brisket is further divided into two cuts because of its large size (8 to 16 pounds): the point cut and flat cut. These parts are well-exercised as it supports the majority of the animal’s weight. The brisket is a beef cut taken from a cow’s lower breast or pectoral muscles, sitting beneath the five ribs and behind the foreshank. Differences Between Point Cut vs Flat Cutīefore discussing their differences, it’s important to first know what a brisket is.

Flat cap brisket