limey wrote:
> "Sheldon" wrote in message
> >
> > Michael L Kankiewicz wrote:
> >> Whenever I fix corned beef I buy one of those packaged briskets.
But
> > I've
> >> noticed some that are corned beef round. Does anyone know exactly
> > what
> >> cut they are? And do you cook them the same? Do they come out
> > different?
> >
> > Corned beef denotes a process, not any particular cut. Any cut can
be
> > corned but typically brisket and round are used. They're cooked
> > exactly alike but their texture is somewhat different... brisket is
> > fattier and is more succulent... and there are diffrent cuts of
brisket
> > too. Round is lean and kinda dry.
>
> Sheldon, I always buy "flat cut", but the markets here have been
advertising
> "point cut". Which is better?
>
> Dora

They're both good. Point is fattier. Flat is leaner, and even though
it costs more per pound I think it's the better buy because there's a
lot less waste... and is much easier to carve and makes a more
attractive presentation. Flat is also easier to cook, it's less bulky,
fits better in a pot. Of course the flat cut is fatty too, so don't
get too suprised when you see it's not really lean, only comparatively
lean... the point cut contains perhaps 2-3 times as much fat. When I
go to the trouble of cooking corned beef I make 3-4 flat cuts
(14-18lbs)... about 2/3 is lost weight... if I end up with 5lbs of lean
edible meat I'm lucky... barely enough for 5 healthy servings and a
decent pan of hash.