Corned beef is available in several different cuts. There are two cuts from the beef brisket, point cut and flat cut(also called first cut). Then there is corned beef round which is usually made from either an eye round or bottom round. The round cuts are much leaner but usually almost double the cost. Of the two brisket cuts, the flat or first cut brisket is much leaner and has much less waste on it then the point cut. What do I use? I always go for the flat cut brisket.
Want to find out how to cure your own beef brisket for Saint Patrick's day?http://www.thekitchn.com/thekitchn/tips-techniques/how-to-cure-corned-beef-in-time-for-st-patricks-day-078650