Corned beef is a popular delicacy that is often featured in sandwiches and other dishes. There are actually two main types of corned beef: brisket and round. Though they are both known as “corned beef”, they come from different cuts of meat and have some distinct differences.
What is Corned Beef?
Corned beef gets its name from the “corns” of salt used to cure the meat. It was originally developed as a way to preserve beef without refrigeration. To make corned beef, beef is cured in a salt brine solution for a period of time. This curing process helps preserve the meat and gives it a characteristic salty flavor.
The term “corned beef” can apply to cured beef from different cuts of the cow. The two most common types are:
- Brisket corned beef
- Round corned beef
Though both are processed in the same way, there are some notable differences between brisket corned beef and round corned beef.
Brisket Corned Beef
Brisket corned beef comes from the breast or lower chest area of the cow. It is one of the fattiest cuts of beef. The brisket contains many connective tissues that must be slowly cooked to become tender.
Here are some characteristics of brisket corned beef:
- Cut from the cow’s brisket area
- Contains a large amount of fat marbling
- Connective tissue requires slow moist cooking
- Results in very tender, moist corned beef
Brisket corned beef is the most common choice for corned beef dishes. It is often used for sandwiches like the famous Reuben sandwich. The brisket is first cured in a brine solution before being slowly simmered in liquid for hours until fork tender. This results in very tender, fall-apart corned beef with a concentrated beefy flavor.
Buying Brisket Corned Beef
When buying brisket corned beef, look for a cut labeled “whole brisket” or “point cut brisket”. The meat should have clear fat marbling throughout. Avoid brisket cuts that look overly lean or dry. Good brisket corned beef will have a moist appearance.
Round Corned Beef
Round corned beef comes from the rear leg of the cow. This is a very lean cut that contains minimal fat. Without as much fat and connective tissue, round corned beef has a more dense and firm texture than brisket.
Here are some properties of round corned beef:
- Cut from the round primal of the cow’s hind leg
- Very lean with little fat
- Dense, firm texture
- Mild corned beef flavor
Round corned beef does not require extensive cooking times like brisket. It can be boiled or roasted until heated through. The result is a firm, dense corned beef that lacks the fall-apart tenderness of brisket. The flavor is also milder since there is less fat to carry the taste.
Buying Round Corned Beef
When purchasing round corned beef, look for cuts labeled “bottom round” or “top round”. The meat will be very lean without exterior fat. Avoid round corned beef cuts that look too dry or shriveled.
Comparison of Key Differences
Though both brisket and round can be considered corned beef, they have some distinct differences:
| Characteristic | Brisket Corned Beef | Round Corned Beef |
|---|---|---|
| Cut of Meat | Brisket | Round |
| Fat Content | High | Low |
| Texture | Tender, moist | Firm, dense |
| Flavor | Rich, concentrated | Mild |
| Cooking Method | Slow simmer | Boil or roast |
Best Uses for Each Type
Due to their differing properties, brisket and round corned beef are better suited for some dishes more than others:
Brisket Corned Beef
Brisket corned beef works best for dishes that benefit from moist tenderness and strong beef flavor. Ideal preparations include:
- Reuben sandwiches
- New England boiled dinner
- Hash with potatoes
- Slow cooked with cabbage
Round Corned Beef
The milder flavor and firmer texture make round corned beef preferable for recipes where you don’t want the meat to fall apart. Good uses include:
- Corned beef salad
- Hash
- Shepherd’s pie
- Grilled corned beef sandwiches
Prices for Each Cut
Brisket corned beef tends to be a bit pricier than round corned beef. Here are some average prices for each type:
Brisket Corned Beef
- Whole brisket: $3-4 per pound
- Flat cut brisket: $4-5 per pound
- Point cut brisket: $5-6 per pound
Round Corned Beef
- Bottom round: $2.50-3.50 per pound
- Top round: $3-4 per pound
While brisket tends to cost a bit more, its exceptionally moist and tender properties make it worthwhile for some. Those looking for more budget-friendly corned beef can opt for round.
Appearance of Each Cut
In their raw state, brisket and round corned beef are visibly different:
Raw Brisket Corned Beef
- Distinct fat marbling throughout meat
- Smaller, more irregular muscle fibers
- Looser, less dense structure
Raw Round Corned Beef
- Very lean with minimal fat
- Larger, distinct muscle fibers
- Tight, dense structure
When sliced and cooked, brisket corned beef will have a prominent grain from the muscle fibers. Round corned beef slices will hold together more uniformly.
Taste and Texture
The final cooked product also shows clear differences in taste and texture between the two types of corned beef:
Brisket Corned Beef
- Very tender and moist
- Intense beefy flavor
- Falls apart easily when cooked
Round Corned Beef
- Dense and sliceable texture
- Mild corned beef flavor
- Holds shape well when cooked
Brisket corned beef delivers the archetypal moist, tender properties people expect from corned beef. Round has a much milder beef taste and firmer texture.
Nutrition Info
Both types of corned beef have similar nutritional values. A 3 oz serving provides:
| Nutrient | Brisket | Round |
|---|---|---|
| Calories | 201 | 180 |
| Fat | 11g | 5g |
| Protein | 22g | 23g |
| Sodium | 730mg | 680mg |
As expected, brisket corned beef contains more fat and calories than the leaner round corned beef. Both provide an excellent source of protein.
Which is Better?
The choice between brisket and round corned beef comes down to personal preferences and intended use:
- Brisket – Ideal if you want exceptionally tender, fall-apart corned beef with rich flavor for dishes like Reuben sandwiches.
- Round – Great option if you want sliced corned beef with mild taste and firmer texture for things like sandwiches and salads.
Those who enjoy very moist, fatty cuts of meat tend to prefer brisket corned beef. Round corned beef suits those looking for a leaner, lighter tasting meat.
Cooking Methods
Cooking techniques can vary slightly between the two cuts:
Brisket Corned Beef
- Slow simmer in liquid for 2-4 hours until fork tender
- Rest in broth after cooking
- Steam in foil packet
- Cook in slow cooker with liquid
Round Corned Beef
- Boil in water for 1-2 hours
- Roast in the oven until desired doneness
- Grill over medium heat, about 4-7 minutes per side
The main key for brisket is slow moist cooking methods to break down connective tissues. Round can be prepared using quicker cooking techniques.
Popular Dishes
Some traditional dishes highlight the specific strengths of each cut:
Brisket Corned Beef Dishes
- Reuben sandwich
- New England boiled dinner
- Corned beef and cabbage
- Jiggs dinner
Round Corned Beef Dishes
- Deli-style corned beef sandwich
- Corned beef hash
- Shepherd’s pie with corned beef
The meltingly tender brisket makes it perfect for boiled dinners and Reubens. Lean round corned beef suits being sliced for sandwiches or mixed into hashes.
Buying and Storage Tips
Here are some useful tips for shopping for corned beef and keeping it fresh:
- Look for evenly distributed fat marbling when buying brisket
- Avoid dry, shriveled round corned beef cuts
- Opt for vacuum-sealed packaging
- Refrigerate for up to 7 days
- Freeze for up to 2-3 months
Properly stored, both brisket and round corned beef will maintain good flavor and texture for your recipes.
Conclusion
While brisket and round are both types of corned beef, they come from different cuts and have distinct properties. Brisket corned beef offers supremely moist texture and rich beefiness ideal for dishes like Reubens. Round corned beef has a leaner, firmer texture with milder flavor to stand up to slicing. The choice comes down to personal eating preferences and how you want to use the corned beef.