"Richard Periut" > wrote in message
...
> Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
> Very tasty and moist; but half of the servings were very full of fat.
> I would like to repeat the recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can get a beef brisket
of just the size you want. You can trim off as much fat as you like. It's
not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
a great recipe for dry curing that makes the most amazing corned beef you'll
ever have tasted. Am happy to share it if you like.

RobertE