Like automobiles, humans also need fuel in the form of nutrient-dense foods to sustain their daily activities. Meat has always been devoured by humans historically, and studies claim that it led to the development of Darwinian (larger) brains.
Meats of all kinds have been the primary diet of Earthlings for over two million years and only in the last 10,000 years did this diet shift to grains and legumes with the agricultural revolution. Meat is mainly classified into three categories.
- Red Meat (Beef, goat, pork and lamb)
- Poultry/White meat (Chicken and Turkey)
- Seafood (Fish and other sea creatures)
Ponderously loaded with minerals, vitamins and antioxidants, beef is an excellent source of protein that provides all the essential nutrients that support an energetic and healthy lifestyle. There are several kinds of beef, and in this article, we will discuss the key differences between Brisket and corned beef.
Brisket is a primal cut of beef drawn out from the pectoral muscles, usually known as the superficial and deep pectoral or lower chest region of a cow just below the neck. Since it’s right above the front legs and gets plenty of movement (making it full of connective tissues), this meat is pretty tough and is usually suited to a slow cooking process.
Brisket can be cut in two forms: flat cut and point cut. The flat cut is larger and expensive with very little fat, ideal for braising or cooking in the oven, making it a common choice for corned beef and Pastrami, whereas the point-cut is thick, triangular, and has fat, making it ideal for smoking because it doesn’t fry out. Both of these cuts are used for different cooking methods and dishes.
Brisket is a fatty cut and is particularly recommended for making hamburgers. The average size of a brisket sold in the market is 14 pounds. A 6-7 pounds Brisket will take about 4 hours to cook. A fascinating gospel about the Brisket is that it shrinks during cooking, and by the time it’s cooked, only two-thirds of its original weight is left. The Charred crust that forms on the Brisket after it’s grilled is called the bark, and a good bark that is not burnt symbolizes a perfectly cooked Brisket.
Brisket is one of the least expensive beef cuts and can be chopped and sliced into many different dishes such as barbecues, stews and sandwiches. Some famous Brisket dishes include Robb Walsh’s Texas Barbecue Brisket and Authentic Texas Style Smoked Brisket.
One hundred grams of beef brisket has 155 calories, 7 g Fat (10 % of daily value), 21 g of protein (42% of daily value), 62 mg Cholesterol (13% of daily value), 79 mg Sodium (3 % of daily value), 330 mg Potassium (9 % of daily value) and a mix of trace essential biochemical elements including Iron (10% of daily value), Vitamin B6 (20% of daily value), Cobalamin (40% of daily value) and Magnesium (5 % of daily value).
Corned beef is processed meat that has been cured in a salt solution. Elementally, it is a flat cut brisket in brine made with sizeable bristle grains of salt cited as corns. The name corned is derived from the process of rubbing it with salt, referred to as curing or pickling. Historically meat was cured and salted for preservation, and today it is known as corned beef.
Corned beef is made in a curing mechanism alongside salt, water, spices, garlic and herbs that requires five to eight days. Regardless of the curing process, Corned Beef needs to be cooked on low heat for an extended time to be favorable and succulent, and before it is cooked, it needs to be boiled in water to get rid of excess salt. Corned beef can be bought ready-made in cans or made at home using brined or fresh Corned Beef Briskets.
Critics claim that corned beef is unhealthy, but like any other meat, it should be consumed in moderation as it is high in sodium and is best enjoyed on rare occasions such as ST. Patrick’s Day. Corned beef is usually served with eggs, potatoes, cabbage, pasta and grilled cheese; however, it can also be served on a sandwich. Some famous Corned beef dishes include the classic Reuben sandwich and classic Corned beef with cabbage.
Based on a 2000 daily calorie diet, one hundred grams of corned beef has 251 calories, 19 g Fat (29% of daily value), 18 g Protein (36% of daily value), 98 mg Cholesterol (32% of daily value), 973 mg Sodium (40% of daily value), 145 mg Potassium (4% of daily value) and a mix of trace essential biochemical elements such as Iron (10 % of daily value), Vitamin B6 (10 % of daily value), Cobalamin (26% of daily value) and Magnesium (3% of daily value).
So What’s the Difference Between Brisket and Corned Beef?
Following are some of the key differences between Brisket and corned beef,
Brisket beef is unprocessed meat, whereas corned beef is processed meat. Brisket beef is cut from the lower chest of a cow, whereas corned beef is essentially brisket beef cured in brine. Both are considerably disparate in taste because the curing and brining process of Corned beef significantly change its flavor. Corned beef is too salty to be ingested, so it has to be soaked to remove the sodium content, whereas Brisket beef requires you to remove the fat deposits before it is smoked. Other differences include:
- Corned beef takes 5 to 8 days to be prepared for cooking, whereas brisket beef does not take long.
- Brisket Beef is usually smoked or roasted on low heat for an extended time, whereas corned beef is cooked on low heat with vegetables for a long time.
- Brisket Beef possesses the standard color of beef, whereas Corned beef gets a pinkish color from the curing process.
- Brisket Beef can be used for many different things and is exceptionally versatile, unlike Corned beef.
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