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Old 05-17-2013, 12:27 PM   #8
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

No difference in meat quality just because the separate the flat and the point, but I find a big difference in the result. Most flats I see around here are either trimmed to death or are really a piece of a flat rather than the whole flat.

Look for a full fat cap on the one side and even trimming on the other. If there is a little fat or silver skin on the meat side you can clean that up. Also, if you have a choice, get the biggest one that they have. I prefer 12 lb + packers which would make the flat about 8 lbs +.
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