Quote:
Originally Posted by threebag02
When having corned beef with cabbage, is the point or flat your preferred cut?
If I am slamming Ruebens out of it I like the flat
With the fixins I prefer the point
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I favor the flat for both mainly for slice ability also the least fat in the flat. I cook veggies and spuds with and don't like the grease it soaks up from the point.
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