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charlie taught me to use the whole (cheaper) one.

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Joined: Dec 12, 2005


Posted to Thread #21648 at 12:10 am on Feb 20, 2012

He recommended the whole cut: the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.


Jesus saves. Buddha recycles.

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