"<RJ>" wrote:
>
> re Corned Beef & Cabbage;
>
> I had the choice of "tip cut" or "flat"
> I chose the tip cut...
> They all come in transluscent bags...
> so I chose by weight.
>
> Prepared it pretty much "a-la-Sheldon".
>
> And it was FATTY....darn near inedible fatty.
> After a while, we put it back in the pot,
> and finished off the carrots/cabbage/taters.
>
> I chilled the meat overnite, hoping for some snack cuts.
> Again... more fat than meat ! We fed the neighbors dawg.
>
> I've eaten great corned beef meals before,
> but this was way too fatty.
>
> How do I avoid this next time ? ( if there IS a next time? )

Had you actually read my recipe you'd have noticed that one of the
very first instructions is to buy the flat cut... I know, you were
thinking you're gonna save yerself some sheckles... wrong!

The point cut is fine if it contains the "cap", the deckle... but
you're not going to find that at your local stupidmarket so pass the
point cut by.

http://findarticles.com/p/articles/m...0/ai_n16101608