Nice observations Tim.
My meat store was running a special on trimmed flats. I still bought a packer and after trimming the fat I found it was still a better value to buy the fat and throw it away than it was to buy a trimmed flat.
BTW, if you take that nice, white, firm brisket fat and toss it on the smoker, it gets really crisp and tasty. Makes for an awesome cooks treat. It's probably not real good for you. But it's delicious.
All things in moderation, right?
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