So now its getting close to St. Patricks day and the corned beef are out... but wich cut is better? the Point cut or the flat cut? I do know that one is better with less fat but I keep forgetting wich one it is?
For a quality corned beef, a flat cut is the only way to go. It is lean and when cooked properly, it is tender and flavorful. Sliced against the grain, the slices of corned beef are fantastic for sandwiches the next day, or they can be diced for a wonderful meal of corned beef hash.
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