Corned beef: Flat cut > Point cut but is it worth double the price?

[JEDI]

since it's st patricks day my local supermarkets have corned beef on sale.

flat cut: $3/lb
point cut $1.59/lb

is flat cut worth almost double the price?

I say no. I cant taste the diff between flat and point cuts, thus i rather have more meat

How about u?

 

[Gibson486]

what is the difference?

 

[FoBoT]

i googled it
flat cut is leaner
point cut has more fat

i'd go with more fat, so tasty!!

 

[SZLiao214]

I just skim the extra fat off the top when it is done cooking.

 

[linuxboy]

point has more fat and marbling, but it is tougher, need to slow cook in liquid. Flat is neater, can be sliced easier, and may be braised because it is more tender.

Flavor is going to be really similar with the point having a bit more beefyness.

 

[Hoober]

We started our flat-cut brisket in the brine last night. Looking forward to the corned beef next Saturday.

 

[JEDI]

We started our flat-cut brisket in the brine last night. Looking forward to the corned beef next Saturday.

why make your own instead of just buying it at the supermarket?

 

[Matthiasa]

I had corned beef before... it was gross.

 

[GagHalfrunt]

Yield on the flat is better and it slices neater. That's about it, flavor and texture are the same. At double the price for flat definitely go with the point cut, the gap should not be that wide. Around here the best price I saw on point cut was $1.29 a pound and flat cut was $1.88 a pound. At that price I buy the flat, it's worth the extra .59 cents a pound.

 

[JEDI]

Yield on the flat is better and it slices neater. That's about it, flavor and texture are the same. At double the price for flat definitely go with the point cut, the gap should not be that wide. Around here the best price I saw on point cut was $1.29 a pound and flat cut was $1.88 a pound. At that price I buy the flat, it's worth the extra .59 cents a pound.

yup.. i had to do a double take when i compared the prices.

dont know why this year the price diff is so big

 

[BladeVenom]

I had corned beef before... it was gross.

What you're saying makes no sense.

 

[Matthiasa]

It makes perfect sense when you realize I ate it from some campus food place.

 

[drebo]

Corned beef is amazing.

I'm probably not going to slow cook it this year, though. With St. Patrick's day on a weekend, I'll be able to cook it on the stove instead.

I'll do it up with some garlic buttered cabbage (lightly blanched so it remains crisp) and various veggies (potatos, onions, carrots, etc) in the pot with it.

It'll be tasty!

 

[Hoober]

why make your own instead of just buying it at the supermarket?

I love an adventure, and I love to cook. I haven't tried making corned beef before, but I absolutely love it. Figured I wasn't getting any younger. Might as well give it a whirl.

 

[QueBert]

Corned Beef's very similar to Pastrami, well for everything except the deliciousness of Pastrami.

 

[Ns1]

corned beef = flat cut
kbbq = point cut

everybody knows this

 

[slag]

I've had bad experiences using point cut in the crock pot as the fat never really renders out all the way and you have these huge chunks of fat stuck to your corned beef. For the past few years, I've gone with a flat cut in the crock pot and it works well. For the last 90 minutes, chop up some cabbage and a few potatoes and put them in the crock pot with the corned beef and it turns out awesome!

This year, I'm smoking my corned beef and got the point cut. The fat will melt down into the meat, flavoring it, and basically I'm going to have a tender pastrami.