Originally Posted by Ron_L
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 +.
ahhh, these suckers were trimmed to DEATH. I didnt' see ANY fat cap on them but the barest of bare residue. almost looks as lean as round eye.
and they're only about 2-3 lbs per brisket