St. Patrick's Day Classics

We know Corned Beef, so here's a break down of some commonly used terms! 

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.
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.
No, not that kind- although it is almost St. Patrick's Day! Kegs are Barrels used for loose packing Corned Beef.
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.
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!
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.
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!
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.
The point come from the thicker, fattier end of the brisket.