There is alot of controversy on this issue. That is why I had a real hard choice when selecting the initial cut. When I asked my butcher for a point deckle he was kinda lost. He showed me a variety of different cuts, First cuts, second cuts, tri tips and a whole brisket. The choice was mine. I selected this one based on fat, marble, and thickness. The proof is soon to be in the pudding. Regardless of what we call it! Thanks for your input.