CORNED BEEF TERMS

120 BRISKET Best served hot as a sandwich or entree.
The 120 Brisket consists of both the flat and point cut. This cut is most commonly used in New York Style Delis. The term "120" Brisket is simply a USDA naming convention. WHen it comes to raw pickled briskets, this is the work horse and the most popular cut we offer
DELI TRIM Perfect for a leaner hot deli sandwich or entree.
Deli trim is leanest 120 Corned Beef Brisket with just 1/8th -1/4th aggregate maximum fat cover on fat side.
Sternum (lean side) pocket fat is leveled off, fat side pocket is beveled out ½ inch. Because of the fat trim, this product has a good yield after cooking.
KEG
No, not that kind- although it is almost St. Patrick's Day! Kegs are Barrels used for loose packing Corned Beef. This is for the serious volume user.
PUMP %
The Pump of a product is typically listed as a percentage on the label and simply states the level of brine injection. The higher the injection level, the lower the yield and price. The pump keeps the brisket moist and flavorful.
FULL CUT- Great for Deli Use!
This style of brisket includes the pectoral meat, which is what makes the brisket wider and leaner than the 120 Brisket. The Full Cut Brisket has a better yield of lean meat, making it more expensive. Although a wider slicer is needed to slice this product, it is an exceptional option for Deli use!
VALUE TRIM
These briskets are not trimmed and have the most fat content comparatively. The lack of trim creates a more flavorful end product when compared to leaner cuts. These are commodity choice briskets processed as is. It may take a little skill and patience, but this cut can be extremely rewarding.
FIRST CUT- Also great for Delis!
The first cut (or commonly termed “flat”) is the leaner end of the brisket. This leaner cut is great for corned beef sandwiches and deli trays!
FLAT CUT RETAIL
Flats are cut from the lean end of the brisket that includes the first cut. This style of brisket if often used in retail & grocer packages.
POINT CUT RETAIL
The point come from the thicker, fattier end of the brisket.
TOP ROUND
Top round is a cut of meat taken from the rear leg of the cow. Normally a little more expensive than the bottom round , but has a better bite and texture.
BOTTOM ROUND
Cut of meat taken from the outside muscle of a cow’s upper leg. The Bottom Round can be slightly tougher than a Top Round, but due to the pickling process, corned beef bottom rounds make for a great sandwich. Slice very thinly for best results.
CAP OFFGreat for a LEAN and affordable cool deli sandwich or Rueben.
The cap removed from the top of a top round. This is a completely cleaned top round without any fat or gristle. This cut of brisket should be sliced very thin for maximum enjoyment.
ISP
Isolated Soy Protein