This is the entire triangular-shaped muscle from the breast of the cow.
Also called flat cut, first cut, or thin cut, the flat half is considered the better half of the brisket.
Also called thick half, this is the thicker half of the brisket.
Corned beef is beef brisket that has been salt-cured to give it a special, tangy taste. It’s called corned beef because the Irish practice was to cure it with corn-sized grains of salt. Today, producers inject the brisket with a seasoned saline solution.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.