Flat-cut corned beef is the larger cut of the beef brisket. It has a thick layer of fat on top that helps it retain moisture when cut. Flat cut is the cut typically served sliced with cabbage and other veggies or on a sandwich because it presents better when sliced. Point cut is the smaller of the two cuts. Rather than a thick layer of fat, the fat is marbled throughout. Oftentimes, point cut is described as more flavorful, tender, and juicy. Point cut is best when shredded.