Okay corned beef lovers, flat cut or point cut?

flat cut.it is much leaner than the point cut.

Corned beef must be kept in the liquid it will dry out yes point cut is a cheaper cut of brisket and the grain goes in two different directions between a thick layer of fat try a eye of round cut or any of the round rump cuts will be leaner but will cost more. Your butcher will be able to help you on their better cuts. In the restaurant we skim the fat off the broth and serve some liquid over the corned beef if we slice the corned beef up ahead of time broth from the corned beef goes over the top to keep the corned beef from drying out.

Flat cut, in sarnies (with pickles) and salads. Point cut in corned beef hash yum!

Cut flat for me with chopped pickle onions and tomatoes in sandwiches

flat

thick flat cut with sliced tomato for my sanies.

I never beef about how it comes !!

Lets go for flat...........

not for me thanks