Corned beef: Flat cut > Point cut

[JEDI]

it's st patty's day next week. my local supermarket has:
point cut $1.69/lb, flat cut $2.69/lb

Why is flat cut better than point cut?

 

[Paladin3]

A bit of corned beef wisdom.

Flat cut corned beef is normally far leaner than point cut. Sometimes if point cut is REALLY, REALLY, REALLY on sale I will buy the leanest one I can find and then trim as much fat off as I can before serving, but flat cut is the way to go.

 

[Anubis]

just corn your own, its pretty easy

 

[Newbian]

Originally posted by: Paladin3
A bit of corned beef wisdom.

Flat cut corned beef is normally far leaner than point cut. Sometimes if point cut is REALLY, REALLY, REALLY on sale I will buy the leanest one I can find and then trim as much fat off as I can before serving, but flat cut is the way to go.

Why cut out all the flavor?

 

[bignateyk]

Corned beef is fucking disgusting

 

[0roo0roo]

no its f*cking awesome, even with rice and asian dishes

 

[BTA]

Done correctly it's the most amazing meat you've ever eaten.

However only my mother in law makes it right.

 

[Paladin3]

Originally posted by: Newbian

Originally posted by: Paladin3
A bit of corned beef wisdom.

Flat cut corned beef is normally far leaner than point cut. Sometimes if point cut is REALLY, REALLY, REALLY on sale I will buy the leanest one I can find and then trim as much fat off as I can before serving, but flat cut is the way to go.

Why cut out all the flavor?

A little fat marbling in meat for flavor is one thing, but the amount the butchers often leave on point cut corned beef is almost criminal. I do wait until after cooking to do the fat trimming. I enjoy the flavor it adds to whatever else I am cooking with the meat, but I don't like eating huge globs of the stuff. A flat cut corned beef is a pretty fatty cut of meat already. Point cut is doubly so and if they didn't sell it cheaper than flat cut nobody would buy it.

 

[theknight571]

Last year we bought a bunch of point cut cause it was on sale for cheap.

It was ok, same taste but more fat... made good hash the next couple of days though.

We usually get flat cut.

 

[Fritzo]

Yeah, the pickling process causes a lot of vinegar to absorb into the extra fat, causing an overly sour/semi rancid taste. This can be overcome by slow cooking, allowing for the internal fat to melt away. If you cook it like this, it comes out as a pot roast consistancy (flakey meat, easily falls apart) and is one of my favorite ways to eat corned beef

 

[Anubis]

Originally posted by: Fritzo
Yeah, the pickling process causes a lot of vinegar to absorb into the extra fat, causing an overly sour/semi rancid taste. This can be overcome by slow cooking, allowing for the internal fat to melt away. If you cook it like this, it comes out as a pot roast consistancy (flakey meat, easily falls apart) and is one of my favorite ways to eat corned beef

New England Boiled Dinner FTMFW

I made it on Sunday lol

 

[Siddhartha]

I saw a Good Eats show on Corned Beef the other day. Brown chose a flat cut that has some fat marbling.

 

[Babbles]

Originally posted by: Siddhartha
I saw a Good Eats show on Corned Beef the other day. Brown chose a flat cut that has some fat marbling.

He mentioned getting a flat cut like that, but I think the ideal situation was to get a whole brisket that contained but the flat and point.

 

[Newbian]

Make the best sandwich ever with this meat.... reuben.

 

[Fritzo]

Originally posted by: Anubis

Originally posted by: Fritzo
Yeah, the pickling process causes a lot of vinegar to absorb into the extra fat, causing an overly sour/semi rancid taste. This can be overcome by slow cooking, allowing for the internal fat to melt away. If you cook it like this, it comes out as a pot roast consistancy (flakey meat, easily falls apart) and is one of my favorite ways to eat corned beef

New England Boiled Dinner FTMFW

I made it on Sunday lol

PERFECT!!!!

 

[GagHalfrunt]

Originally posted by: JEDI
it's st patty's day next week. my local supermarket has:
point cut $1.69/lb, flat cut $2.69/lb

Why is flat cut better than point cut?

You might want to find a better supermarket, those prices are pretty atrocious. Around here point cut is as low as .99/lb and flat is $1.49/lb and cabbage is as low as .09/lb

 

[eplebnista]

I buy the canned variety.

 

[Dr. Detroit]

I prefer the smoked variety - we call it brisket!

 

[Newbian]

Originally posted by: eplebnista
I buy the canned variety.

That's a sin.

Also is it called spam?

 

[eplebnista]

Originally posted by: Newbian

Originally posted by: eplebnista
I buy the canned variety.

That's a sin.

Also is it called spam?

lol :beer:

I've tried the deli slices before but they are way too chewy for me.