not real Corned Beef

ChowderMan

Pizza Chef
Super Site Supporter
last two chunks of corn beef did not seem to be 'the usual'
somewhere I recently read some producers are "corning" other cuts - bottom round was mentioned - instead of the traditional brisket, in either flat or point.....


I think I've been had - looking at the thickness of the last piece, the cow must have been 5,000 pounds or better to have a plate/brisket that thick.


anyone else noticed the issue?


need to check what they're selling as point cut . . .
 

ChowderMan

Pizza Chef
Super Site Supporter
certainly brisket is the 'historical norm' - however some of the comments run like:
"cheap stuff made for the St Patrick's rush...." made from other muscles....


need to check what's on the package . . . Giant has cut so many corners in the last year the place has round aisles. I would not be surprised to find they have gone to "low cost corned beef"
 

QSis

Grill Master
Staff member
Gold Site Supporter
Thanks for the reminder to pick up a couple of points to smoke for pastrami, C-man.

Lee
 
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