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.