On Fri 21 Mar 2008 06:55:16p, <RJ> told us...

>
> re Corned Beef & Cabbage;
>
> I had the choice of "tip cut" or "flat"
> I chose the tip cut...
> They all come in transluscent bags...
> so I chose by weight.
>
> Prepared it pretty much "a-la-Sheldon".
>
> And it was FATTY....darn near inedible fatty.
> After a while, we put it back in the pot,
> and finished off the carrots/cabbage/taters.
>
> I chilled the meat overnite, hoping for some snack cuts.
> Again... more fat than meat ! We fed the neighbors dawg.
>
> I've eaten great corned beef meals before,
> but this was way too fatty.
>
> How do I avoid this next time ? ( if there IS a next time? )
>
> <rj>

Basically, you got a bad piece of meat. While many/most may recommend the
flat cut, I have had good luck many times with the tip cut. It's important
to really examine the piece of meat, however, and if you can't then you
should move on. I usually by a flat, but when I buy a point I examine the
meat very carefully for the amount and location of the fat.

--
Wayne Boatwright
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Friday, 03(III)/21(XXI)/08(MMVIII)
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Today is: Good Friday
Countdown till Memorial Day
9wks 2dys 1hrs 45mins
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I'd love to, but the man on TV said to
stay tuned.
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