Well, we bought some point cuts on sale at $1.49 per pound. One of them was cooked immediately for an early corned beef and cabbage. The others went into the freezer to turn into pastrami later on this month.
The point that we cooked was VERY disappointing. I've had point cut corned beef before that had a major fat line running through the middle with lean meat on either side. That is ok. This one was quite different. It had a small fat cap, but the meat portion itself was more than 50% fat. Threads of meat surrounded by fat. No way to get the fat out that we could figure out. We did not like it at all.
I've never had a point cut that was like that. How about the rest of you?
I'm worried about the other points that we put into the freezer, although they are rectangular in shape rather than with a point like this one was.