St Patricks Day: Corned beef (Point cut vs flat cut)

[JEDI]

so flat cut is the better cut.

but my supermarket has point cut on sale at $2/lb while flat cut is on sale @ $3/lb.

sorry, but I don't think flat cut is 50% better than point cut.
heck, I don't think I can taste the diff in a blind taste test.

value: point cut > flat cut

Agree?

 

[GagHalfrunt]

Switch supermarkets, I get flat cut for under $2 a lb on sale.

And given the yield and quality of the meat, if forced to shop in that particular store I'd still pay $3 for flat over $2 for point.

 

[JamesV]

Flats cost more because they are easier to slice, and most people make corned beef sandwiches and not hash. They are easier to slice because they have less fat than points, which makes them more rigid when slicing. Points might and will crumble (tender and taste better).

 

[13Gigatons]

Corn beef is horrible and not even an Irish tradition.

 

[IronWing]

Corn beef is horrible and not even an Irish tradition.

Corn beef is delicious and therefore clearly not an Irish tradition.

 

[dmcowen674]

Corn beef is horrible and not even an Irish tradition.

You're obviously cooking it wrong.

No surprise on the FAIL on your part

 

[GagHalfrunt]

Corn beef is delicious and therefore clearly not an Irish tradition.

LOL, so true.

 

[Hayabusa Rider]

Switch supermarkets, I get flat cut for under $2 lb on sale.

And given the yield and quality of the meat, if forced to shop in that particular store I'd still pay $3 for flat over $2 for point.

$5.49 on sale in western ny. I pay less through a butcher but I've never seen it that cheap. Good for you.

 

[Ns1]

Flats cost more because they are easier to slice, and most people make corned beef sandwiches and not hash. They are easier to slice because they have less fat than points, which makes them more rigid when slicing. Points might and will crumble (tender and taste better).

thanks. this explains why the kbbq joints i go to use point, slightly freeze, THEN slice thin.

 

[JEDI]

Flats cost more because they are easier to slice, and most people make corned beef sandwiches and not hash. They are easier to slice because they have less fat than points, which makes them more rigid when slicing. Points might and will crumble (tender and taste better).

so point cut has more fat and taste better?
and is cheaper.

sounds win/win??

 

[feralkid]

Corn beef is horrible and not even an Irish tradition.

Thanks, but we're discussing corned beef, not "corn beef" whatever the hell that is.


Also, from Wiki: Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France.[4] Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668.

 

[Fritzo]

I actually prefer the point cut because the edges don't dry out.

 

[GagHalfrunt]

so point cut has more fat and taste better?
and is cheaper.

sounds win/win??

No.

Taste is the same. The marbling that is so desirable in some cuts of beef is not desirable in brisket. Fat is waste, point cut has a lot more fat and yields less meat, so while you're paying less you're getting less. The breaking point for me is about $1 a pound. At $2/lb for point and $3/lb for flat I buy flat. If it was more like $1.79/lb for point and $3.49 for flat I'd probably buy point.

My local store had flat on sale for $1.99 a pound, limit one. So I bought one. Four times. One for tomorrow, three for the freezer, that takes care of my corned beef needs for the year.

 

[feralkid]

No.

Taste is the same. The marbling that is so desirable in some cuts of beef is not desirable in brisket. Fat is waste, point cut has a lot more fat and yields less meat, so while you're paying less you're getting less. The breaking point for me is about $1 a pound. At $2/lb for point and $3/lb for flat I buy flat. If it was more like $1.79/lb for point and $3.49 for flat I'd probably buy point.

My local store had flat on sale for $1.99 a pound, limit one. So I bought one. Four times. One for tomorrow, three for the freezer, that takes care of my corned beef needs for the year.

Ever tried corned bottom round?

Ultra lean. Really nice texture.

 

[GagHalfrunt]

Ever tried corned bottom round?

Ultra lean. Really nice texture.

It doesn't come out dry? Bottom round sounds like it would be too lean, do you wrap it in caul fat first?

 

[Scarpozzi]

LOL, so true.

Also goes great with potatoes, so that's Irish enough for me.

 

[Jadow]

point is juicier and more tender

flat is better shape for slicing

flat is more $

I always buy points

 

[MagnusTheBrewer]

$2 or $3 a pound? I'd be eating it 3 times a week. It's close to $6 a pound around here and the quality is sad.

 

[Jadow]

$2 or $3 a pound? I'd be eating it 3 times a week. It's close to $6 a pound around here and the quality is sad.

it goes on sale and they flood the market in March. i usually buy a couple to freeze this time of year

 

[feralkid]

It doesn't come out dry? Bottom round sounds like it would be too lean, do you wrap it in caul fat first?

Pressure cooker. 3 pounder took 30 minutes.

Cabbage and celery thrown in for last 4 minutes.

Ultra tender, some of the best I've had; from now on, I'll save the brisket for BBQ/smoker.

 

[MagnusTheBrewer]

it goes on sale and they flood the market in March. i usually buy a couple to freeze this time of year

Yeah, when it goes on sale around here it drops to $5.50

 

[feralkid]

Yeah, when it goes on sale around here it drops to $5.50

Where are you located?

 

[KlokWyze]

My mom made some for us. Sitting in the fridge for consumption tomorrow. Made some potatos, carrots and cabbage too.... unfortunately.

 

[dmcowen674]

Cooked all day yesterday in slow cooker. Then 8:30pm put in cabbage to cook down for one and half hour. Sitting in fridge overnight.

Can't wait till later today

 

[13Gigatons]

Thanks, but we're discussing corned beef, not "corn beef" whatever the hell that is.


Also, from Wiki: Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France.[4] Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668.

In the United States and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of American culture, and is often part of their celebrations in North America.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the genuinely Irish dish of bacon and cabbage.


In Ireland it is very rare to find corned beef in restaurants.


PS: The bacon is loads better then the streaky bacon Americans eat.