Don Martinich wrote:
> In article >,
> piedmont > wrote:
>
>> On 3/13/2010 4:50 PM, Dimitri wrote:
>>> The point cut corned beef 99 to 97 cents per pound were limited this
>>> year to 1 or 2 per family/card/visit don't really know it just said
>>> limit 1 or 2.
>> snip
>> EEk , point cut!, that's about 75% fat, nothing left after cooking,
>> flats are best for corned beef to me.
>
> I've used the end of a home smoked pastrami (made with point cut CB)
> for bacon and it was delicious. Just slice thin and fry until crisp.
>
> D.M.

Flat cut comes out kind of dry, which is why we get rounds when we can find
them, point cuts otherwise.

Keith



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