Grassfed and finished trimmed flat brisket, also known as "the thin cut" or "brisket deckle off." Flat briskets are also called "first cut brisket."
Brisket is the most common cut used to make homemade corned beef. This flavorful cut is also great for smoking, braising, slowly roasting, shredding into sandwiches, or making into casseroles or pot roast.
Brisket comes from the lower breast pectoral muscles of the cow, meaning it's a well-used area. If not cooked/cured correctly, brisket can be somewhat tough, but when cooked low and slow it can be very soft, tender and satisfying, full of flavor.