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The main difference in these two types of corned beef is the type of salt used during the curing process. Red corned beef is cured using sodium nitrate. This keeps the meat from oxidizing, which preserves the red color. Gray corned beef is put in a salted brine without any other spices.Click to see full answer. Keeping this in consideration, which cut of corned beef is more tender?The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicy after cooked. The flat or round cut is much leaner as you can see. Once it’s prepared it has a better presentation than the point.Likewise, is corned beef the same as salt beef? Despite its popularity, salt beef remains an enigma: few know who invented it or even how it’s made. First things first, while Americans tend to call all salt beef ‘corned beef’, they are not referring to the tinned stuff. No, salt beef is a different beast entirely. Secondly, what is gray corned beef brisket? We make what is called “gray corned beef.” This is beef brisket or round cut that’s pickled in a salt-based brine. We don’t add any sodium nitrates or nitrites, so the corned beef is gray in color. Since a lot of folks are not used to the gray color, we add some beet powder to make the meat a little pink.Are there different types of corned beef?Corned beef is commonly sold in three forms: The “flat,” which is comparatively lean and features a more consistent thickness. The “point,” the thicker end of the brisket, which is typically fattier, especially with intermuscular fat or “marbling.” A whole brisket, which includes both the flat and the point.
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