There was a huge chunk of fat between the layers. I expected the fat that was on top but the thickness of the middle layer fat was unbelievable. I had been corning my own beef and decided I'm going to go back to doing that.

Fantastic! Enough fat for moisture. Not too much to reduce the amount of edible meat. Not too salty either. I went back for more to make more sandwiches.

We usually buy corned beef that comes with the flavoring packet separate. This one had it on the meat, which in theory should make it more flavorful but we found it very bland.

The cut of beef was excellent. I added 3X more corned beef spices (purchased from The Spice House) to make the beef actually taste great. I used the spice pack but added a lot more extra spice to make it good.

This year the corned beef was much fattier than previous years so the amount of meat wasn't as much as expected. Found a baking recipe that worked great though and will never boil it again!

The corned beef had a wonderful taste, was tender and was affordable. The hardest part of fixing this meat was getting it out of the package. (Smile)

I purchased an almost 4lb package and ended up with 1.4 lbs final weight following package directions exactly. So I just paid $22/lb for meat I had to go cook myself. Oh and it is really salty, fatty and dry. This is more expensive than just buying a sandwich out.

GROBBEL’S CORNED BEEF IS THE BEST!!! I’ve been making their CB for over 30 years because it never fails to be delicious. I boil mine and they are always moist and full of flavor. The only complaint I have is how expensive they have gotten over the years. I paid $30 for one and will be lucky to get three sandwiches out of it. That said, I’ll need to think twice about buying my next one. Might just go to the local deli for our CB fix.

Searched through the entire selection at my local Sam's Club as I needed a bigger one for the gathering I scheduled. Found one a tad over 4%23. I go to prepare it, and upon opening up the package I discover that the cut looks to be a mix of the point cut and flat cut... the grain of the meat was in 2 different directions, like right where the point overlaps the flat, so there were 2 large fat portions in the package. My 4%23 corned beef turned into 3.5%23 corned beef instead... 🤨 The flavor was good, and I'd probably buy it again in the future, BUT I'm going to be carefully inspecting them prior to buying one in the future.

I recently bought a corned beef brisket from my local Sam's. After cooking according to instructions, I let it cool so it could be sliced for sandwiches. I planned to have some of the brisket for dinner and have enough leftover for sandwiches. I had enough brisket for two sandwiches and about 4 ounces leftover - not even close to enough for dinner. The total yield out of this brisket was about one pound of cooked meat - and the rest was fat and packing liquid. I had to discard at least a pound of fat after cooking. We're not talking about a little marbling or normal fat - we are talking about huge slabs of fat that were greater than the amount of meat. I don't know what is meant by hand trimmed - but this amount of fat is completely unacceptable.