I don't know enough about cuts of meat to really know what I am getting when I see it. Of course I have seen and used the brisket sold in the US so I am just hoping it looks like that. I didn't even know it was sold with the bone so was surprised I had that option and now that you mention the short ribs I hope I am not getting that. I guess for what I am gonna do it might not matter so much but I am hoping to see the familiar brisket that I know from the US, we'll see.
I wonder what the flat and point cuts of brisket would be in Finnish. I am not sure if the butcher speaks english but I can find out. We spoke finnish earlier. But yeah I'll have a look and let you know on Tuesday what I ended up getting. I can even post some pics so you can give your opinion.
"Corned Beef"
Re: "Corned Beef"
Here's some info I got just now from the other side of the pond:
The flat cut is leaner; the point cut is generally a little more flavorful because it's a little fattier.
With supermarket briskets, I get the flat cut because the point cuts are so grossly, extremely fatty. The farmer guy I previously mentioned gave me a point cut this year, and it had a little bit of fat, what I would call just enough. And it was excellent.
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Asked about Naudan Rinta (not brisket) at K-Mankka today - I could have been asking about what cheeses they can get from the moon
The flat cut is leaner; the point cut is generally a little more flavorful because it's a little fattier.
With supermarket briskets, I get the flat cut because the point cuts are so grossly, extremely fatty. The farmer guy I previously mentioned gave me a point cut this year, and it had a little bit of fat, what I would call just enough. And it was excellent.
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Asked about Naudan Rinta (not brisket) at K-Mankka today - I could have been asking about what cheeses they can get from the moon
Re: "Corned Beef"
Was called today from CM and they told me they now have brisket both with the bone and without. I will go have a look. And if interested have a look at this:
http://www.chefs-resources.com/files/Me ... 0Guide.pdf
Of course these are US rules but still a cow is a cow right? Its at least a good reference I think. 118 - 120 has info about Brisket. I am hoping for 120A.
http://www.chefs-resources.com/files/Me ... 0Guide.pdf
Of course these are US rules but still a cow is a cow right? Its at least a good reference I think. 118 - 120 has info about Brisket. I am hoping for 120A.
Re: "Corned Beef"
Well as promised here is the picture. They had ended up getting a 7kg chunk with bone, and 6kg without. It was a different person than who I ordered from so I just took without the bone, she cut me off a 1.9 kg piece. She cut it the long way though even though I would have cut it so it was more wide than long but no big deal, I cut it in half anyway. She said it was 10.90€/kg but when I said I was told it would be under 10 she first said 9.90€ then when printing the sticker said that it would be pretty lame to just go under 10 so charged me 8.90€/kg instead. I am happy with that price and the meat looks really good! I am making it this weekend and can't wait! Anyway, the have a ton of it here in Kirkkonummi now if anyone else is interested!