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

Discussion in 'Off Topic' started by JEDI, Mar 11, 2012.

?

Flat cut worth double the price of point cut?

  1. Yes

  2. No

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  1. JEDI

    JEDI Lifer

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    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?
     
  2. Gibson486

    Gibson486 Lifer

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    what is the difference?
     
  3. FoBoT

    FoBoT No Lifer

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

    i'd go with more fat, so tasty!!
     
  4. SZLiao214

    SZLiao214 Diamond Member

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

    linuxboy Elite Member

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    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.
     
  6. Hoober

    Hoober Diamond Member

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

    JEDI Lifer

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

    Matthiasa Diamond Member

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    I had corned beef before... it was gross. :(
     
  9. GagHalfrunt

    GagHalfrunt Lifer

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    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.
     
  10. JEDI

    JEDI Lifer

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

    dont know why this year the price diff is so big
     
  11. BladeVenom

    BladeVenom Lifer

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    What you're saying makes no sense.
     
  12. Matthiasa

    Matthiasa Diamond Member

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

    drebo Diamond Member

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    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!
     
  14. Hoober

    Hoober Diamond Member

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    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.
     
  15. QueBert

    QueBert Lifer

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    Corned Beef's very similar to Pastrami, well for everything except the deliciousness of Pastrami.
     
  16. Ns1

    Ns1 No Lifer

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    corned beef = flat cut
    kbbq = point cut

    everybody knows this
     
  17. slag

    slag Lifer

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    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.