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brisket points not for sale

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MeTed
MeTed Posts: 800
in EggHead Forum
Why do I see brisket flats every time I go to the grocery store but never any brisket points.
Belleville, Michigan

Just burnin lump in Sumpter
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  • caliking
    caliking Posts: 18,731
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    The kroger in my hood sells points only from time to time.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MeTed
    MeTed Posts: 800
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    I also see points from time to time but not nearly as many as flats. What do they do with all of the points?
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Smokinpig
    Smokinpig Posts: 739
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    Ground beef.

    LBGE Atlanta, GA


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  • fishlessman
    fishlessman Posts: 32,753
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    i only see them corned up here
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MeTed
    MeTed Posts: 800
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    But why? Why not grind the flat and sell the point?
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Because most people want the flat. Works for me because my butcher sells the flats to his other customers and I get the point for less cost!!
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • MeTed
    MeTed Posts: 800
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    I am sorry to keep asking questions but why would most people want flats in stead of points?
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • jlsm
    jlsm Posts: 1,011
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    In many braising recipes, you use only the flat. Most Jewish brisket recipes don't include the point, either.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    I have noticed at my local butcher that a lot of the people come in and cut the point off the packer, take the flat and leave the point. Luckily, I then come in and ask for the point, at the untrimmed price, and they give it to me.  I have made burnt ends and pastrami so far with them.  Now that I have a meat slicer, I am planning more pastrami and corned beef.

    For me, the point of the brisket is the point of the brisket.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • pescadorzih
    pescadorzih Posts: 926
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    Sea2Ski said:
    I have noticed at my local butcher that a lot of the people come in and cut the point off the packer, take the flat and leave the point. Luckily, I then come in and ask for the point, at the untrimmed price, and they give it to me.  I have made burnt ends and pastrami so far with them.  Now that I have a meat slicer, I am planning more pastrami and corned beef.

    For me, the point of the brisket is the point of the brisket.

    This.


    SE PA
    XL, Lg, Mini max and OKJ offset
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