Where do you pick up just a point? I've called a few butchers where I live but have been unsuccessful.
Real hard to find just that by itself.......never hardly ever seen anyone say they found point only....
This is point & flat separated at the fat line.....it's at about a 30 degree angle looking at the side of the whole piece........
Hoss's might have some flat on the bottom, or maybe that's just another part of it w/ fat along the side.....
Best guess is that it gets used for high dollar burger grind & chopped brisket at restaurants.....
the flats are what's usually used for pre-package corned beef, but I've seen point cut packages of corned in the last couple years for some reason.....?
I'll sometimes cut off the flat & use the point as stand alone....then the flat can be cured for pastrami.....
point tucked up next to a tri-tip...
Looking forward to how this cookup shakes out.....the Intrepid Snow Cooker is at it again !!!!!