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Corned beef: Flat cut > Point cut

JEDI

JEDI

Lifer
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?
 
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.
 
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.
Click to expand...

Why cut out all the flavor? 😕
 
Done correctly it's the most amazing meat you've ever eaten.

However only my mother in law makes it right.
 
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.
Click to expand...

Why cut out all the flavor? 😕
Click to expand...

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.
 
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.

 
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 🙂
 
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 🙂
Click to expand...

New England Boiled Dinner FTMFW

I made it on Sunday lol
 
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.
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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.
 
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 🙂
Click to expand...

New England Boiled Dinner FTMFW

I made it on Sunday lol
Click to expand...

PERFECT!!!!
 
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?
Click to expand...

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
 
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