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Post by BBQ Butcher on Mar 12, 2010 5:16:34 GMT -5
Well the Brisket is comprised of two (2) parts....the Point and the Flat.
The Point is very fatty and sinewy, altho it does pack a bunch of flavor.
The Flat, on the other hand, is quite lean and has fat only on one side. It cooks uniformly and slices beautifully.
The Point will be cheaper per pound to buy, but will be more expensive in the long run to serve to a bunch of folks. It may shrink up to 75% of the original weight.
The Flat is a tad more expensive per pound, but will shrink only 33-50% and is much more eye appealing and easier to work with.
There is also Corned Beef Round, which is normally made from the Bottom or Eye Round. This is very lean and it is what most deli's use for sandwiches and cold cuts. It is more expensive than the Corned Beef made from the Brisket.
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