flat cut of corned beef

[budcar]

The corned beef sold in Fairway has this nomenclature. Is it the better or cheaper cut. No one there was of any help. Thanks

[anonymouse1935]

Flat cut is the better cut -- it is leaner.

Point cut is cheaper but has more fat.

I'm surprised at Fairway, we in Westchester are waiting for them with baited breath.

[EZ Pass]

When it comes to corned beef, since when is leaner better? Go for the point!!

[anonymouse1935]

If you like a mouth full of fat, then yes, go for it.

[adamclyde]

all depends on how you cook it. cooked slowly and long enough, much of the fat and connective tissue in the point cut melts away, leaving you with wonderfully moist, tender beef. The flat cut can still be wonderful, but can never match the point for beefy flavor and tenderness. It's a taste issue, but cooked well, you'll be happy with either.

[kbrod7]

No fat = no flavor. I agree that you don't want to eat a clump of fat, but you don't want corned beef so lean that it is tough and without flavor. You really have to see the marbling and be your own judge.

[anonymouse1935]

Thanks. I've taken all of the comments into consideration. I've already bought my flat cuts this year, and mine is never tough after I cook it, but next year I'll try the point.

[mcf]

I hate the flat cut, it's too lean and has much less flavor. I special order whole brisket from Oze beef at Fairway. I skim the sauce after cooking, but that fat layer makes a huge difference in flavor and texture.

You never get a mouthful of fat, btw, its one big hunk you cut off, and is easily skimmed off the sauce.

[budcar]

For those of us who don't want fat laden corned beef, a warning: the cryovac packaging that is see through on the top and white plastic on the bottom is designed so that you can't see the layer of fat under the surface.portion of the beef. If you can pinch the plastic, sometimes you can see how much is there. In the cheaper cut of corned beef, it is more substantial.