Brisket Point vs Top Round Steak — What's the Difference?
Quick Answer
Brisket Point (brisket point (deckle)) and Top Round Steak (top round steak) are not the same cut: Brisket Point is brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat); Top Round Steak is round primal (Steak cut from the inside round / top round).
Canonical entities: Brisket Point · Top Round Steak
Side-by-side
| brisket point | top round steak | |
|---|---|---|
| Primal | brisket | round |
| Muscle / location | Superficial pectoral muscle — the fatty, irregular portion overlapping the flat | Steak cut from the inside round / top round |
| Character | The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle. | A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry. |
Key differences
- Different primals: brisket vs round.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Brisket Point
Pick Brisket Point when you want its specific marbling/texture profile: The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.
Top Round Steak
Pick Top Round Steak when its primal/muscle traits fit the dish: A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry.
Brisket Point and Top Round Steak are different canonical muscles/primals: Brisket Point is brisket (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat); Top Round Steak is round (Steak cut from the inside round / top round).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: brisket point (what-is) · top round steak (what-is) · brisket point hub · top round steak hub