<RJ> wrote:
> re Corned Beef & Cabbage;
>
> I had the choice of "tip cut" or "flat"
> I chose the tip cut...

>
> And it was FATTY....darn near inedible fatty.

>
> How do I avoid this next time ? ( if there IS a next time? )
>


Buy the FLAT CUT brisket which is a solid slab of meat
with a layer of fat on top and bottom. The grain of the
meat is similar to flank.

The point or tip cut is actually two hunks of meat
with fat on top, bottom and quite a bit of fat layered
between the hunks. As a result of the layers it
tends to curl when cooked, making it harder to slice.

gloria p