Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow-wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.
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