Register    Login    Forum    Search    FAQ    Contact Us  Your donations are greatly appreciated! Donate  Chat Room

Board index » THE NET NATION LOUNGE » [ THE NET LOUNGE ]




Post new topic Reply to topic  [ 10 posts ] 
Author Message
 Post subject: What is the Difference?
 Post Posted: Wed Mar 13, 2013 1:43 pm 
NET Ring Of Honor
User avatar
Offline

Joined: Thu Mar 01, 2007 12:38 pm
Posts: 21036
Location: NFL WORLD CHAMPIONS 2013-2014
Between a point cut, or a flat cut corned beef brisket?

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Wed Mar 13, 2013 2:07 pm 
* NET Staff Alumni *
* NET Staff Alumni *
User avatar
Offline

Joined: Sun Jun 07, 2009 10:00 pm
Posts: 12358
Location: Anchorage, AK
Quote:
Point Cut Brisket

A point cut comes to a point at one end. The point cut has a lot of fat running through it, so when you cook it, it comes out nice and juicy. This cut is rarely found in supermarkets, as it isn’t as attractive of a cut as the flat. This is a good choice if you plan on shredding the meat when finished cooking.


Image



Quote:
Flat Cut Brisket

The flat cut is a much leaner cut than the point. However it still has a layer of fat on the bottom, that will keep the meat moist. This is the cut you will most often find in supermarkets, as it looks more appealing the the point cut. If you are looking for brisket that will slice up nicely, this is your best bet. It is also the cut used most often when you buy packaged corned beef.


Image

http://www.eatlikenoone.com/difference-between-a-flat-cut-and-point-cut-brisket.htm

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Wed Mar 13, 2013 2:13 pm 
NET Ring Of Honor
User avatar
Offline

Joined: Thu Mar 01, 2007 12:38 pm
Posts: 21036
Location: NFL WORLD CHAMPIONS 2013-2014
Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.

I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.

I was just wondering if it is worth paying more than double.

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Wed Mar 13, 2013 3:14 pm 
* NET Staff Alumni *
* NET Staff Alumni *
User avatar
Offline

Joined: Sun Jun 07, 2009 10:00 pm
Posts: 12358
Location: Anchorage, AK
Largent80 wrote:
Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.

I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.

I was just wondering if it is worth paying more than double.


It might be worth it if you are one of those folks who despises fat on their meat. I MUCH prefer the point cut and I seek out the fattier versions because they just taste so much better

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Wed Mar 13, 2013 4:42 pm 
NET Ring Of Honor
User avatar
Offline

Joined: Thu Mar 01, 2007 12:38 pm
Posts: 21036
Location: NFL WORLD CHAMPIONS 2013-2014
kidhawk wrote:
Largent80 wrote:
Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.

I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.

I was just wondering if it is worth paying more than double.


It might be worth it if you are one of those folks who despises fat on their meat.


There is a tool called a knife.... :lol:

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Wed Mar 13, 2013 4:52 pm 
* NET Staff Alumni *
* NET Staff Alumni *
User avatar
Offline

Joined: Sun Jun 07, 2009 10:00 pm
Posts: 12358
Location: Anchorage, AK
Largent80 wrote:
kidhawk wrote:
Largent80 wrote:
Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.

I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.

I was just wondering if it is worth paying more than double.


It might be worth it if you are one of those folks who despises fat on their meat.


There is a tool called a knife.... :lol:


There are plenty of people out there still afraid to butcher meat themselves, including cutting into steaks, trimming fat, etc. It's kind of sad, but they are the ones missing out on some of the best things. One of my favorite things to do is buying prime rib with the bones, cutting off the bones and Grilling them for a snack while I slow cook the rib roast all day long.

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Thu Mar 14, 2013 6:54 am 
NET Veteran
User avatar
Online

Joined: Thu Apr 30, 2009 2:07 pm
Posts: 1425
Isn't $149 pretty steep for any cut of meat?

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Thu Mar 14, 2013 7:09 am 
* NET X's & O's Guru *
User avatar
Offline

Joined: Fri Feb 23, 2007 11:24 am
Posts: 8597
Location: PNW
The problem with getting a point is that you end up with a bunch of the fat that isn't going to melt away and will just be inedible. It can be a bad choice if you're going to try and slice and serve for friends or family. I stick with flat's for corned beef, but if possible I try to buy an entire brisket and cut it up. They are about $2.40/lb and 13-15lbs or so up here

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Thu Mar 14, 2013 8:16 am 
* NET Staff Alumni *
* NET Staff Alumni *
User avatar
Offline

Joined: Sun Jun 07, 2009 10:00 pm
Posts: 12358
Location: Anchorage, AK
AbsolutNET wrote:
The problem with getting a point is that you end up with a bunch of the fat that isn't going to melt away and will just be inedible. It can be a bad choice if you're going to try and slice and serve for friends or family. I stick with flat's for corned beef, but if possible I try to buy an entire brisket and cut it up. They are about $2.40/lb and 13-15lbs or so up here


This may be, as I do not like the flavor of corned beef. I always smoke my briskets. I also always use the point cut when I can find it. You are correct in the fact that not all of it melts off, especially if you get one with a rather thick layer of fat (which I prefer for my long smokes), but I usually end up serving half of my brisket sliced and shred the rest and put it away for another day. I have found the fat can be scraped off rather easily with a knife or fork, and what remains is like the trim of a steak and can also come off rather easily.

As I did show in my original post though, the point cut is meant to mostly be shredded, and not sliced. They recomend the flat cut for slicing, so I assume they recommend the flat cut for corned beef, but I have only cooked with a flat cut for my purposes one time, and it came out ok but not nearly as flavorful as the point cut. Just MO

_________________
Image


Top 
 Profile  
 
 Post subject: Re: What is the Difference?
 Post Posted: Fri Mar 15, 2013 12:07 pm 
NET Ring Of Honor
User avatar
Offline

Joined: Thu Mar 01, 2007 12:38 pm
Posts: 21036
Location: NFL WORLD CHAMPIONS 2013-2014
I love the taste of corned beef, especially on a sandwich with rye bread, heaven.. :179417:

_________________
Image


Top 
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 10 posts ] 

Board index » THE NET NATION LOUNGE » [ THE NET LOUNGE ]


Who is online

Users browsing this forum: No registered users and 5 guests

 

 
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Seahawks.NET is an independent fan site and not associated with the Seattle Seahawks or the NFL (National Football League).
All content within this Seahawks fan page is provided by, and for, Seattle Seahawks fans. Copyright © Seahawks.NET.