All prices listed below apply to our 3/7/10 – 3/13/10 Ad ONLY.
Many of us don’t pay too much attention to things like “point cut” or “flat cut”, because we were never taught what the difference is. Understanding all the varieties and cuts of different meats can be simply overwhelming. We want to start off at square one for those who have had no experience in working with Corned Beef. That way you can have the perfect boiled dinner in time for St. Patty’s Day. Point cut, red cured, flat cut, grey cured…if you always thought there was just beef, pork or chicken to choose from then you probably should read this. Don’t be intimidated, we’re here to help you out.
Brisket?
Let’s start off by talking about our two front page Corned Beef items. We have Old Fashioned Brand Red Cured Corned Beef Brisket Point Cut ($1.19 lb.) and New England Style Grey Cured Corned Beef Brisket Point Cut ($1.49 lb.) on sale. The word “Brisket” simply refers to which part of the cow the meat has come from. That’s it.
Grey Cured and Red Cured
What’s red cured and grey cured? The only difference is how long the meat has been cured for. Grey cured beef has been through a longer brining process, which means the meat turns darker. The longer your meat is cured the more grey your meat will appear. Red cured beef basically tastes the same, it has just been through a faster brining process which is why the meat is still red. The most common is red cured corned beef, grey cured is typically only found in New England and very popular in the Boston area.
Flat Cut vs. Point Cut
As far as cuts go, point cut just means that the meat is a thicker, rounder cut and has more fat than flat cuts.
.gif)
