What is the difference and which one is better? Any brands you like
Point half = point cut = thick cut
Flat half = flat cut = first cut Less fatty so it's the most popular. Big mistake if you ask me. Fat = flavor!
I also like the "flat cut" much better flavor!
Brands? Find your local butcher.
To be clear, the fat I'm referring to is internal marbling. Both cuts should have a substantial fat cap which should remain on during cooking. After that, any way you slice it, it will be delicious.
Also found on the Hotline, re: your question...from last year:
Pat is a trusted home cook.
I like the round cut often called the "point". It's not as lean as a flat but has so much flavor. We have a local purveyor here in SE Michigan, Wigley's - best corned beef I've ever made!
Be careful that you are buying brisket corned beef. Sometimes they corn the round, which is terrible.
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Well played. You deserve a cookie.
Uh, ever heard of a sausage roll?
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