Originally Posted by aHughJassDude
If you don't see the chef chop or slice your serving how can you tell if its from the flat or burnt ends?
The texture and fat content of the point is very different than the flat. I'm sure the lines could easily be blurred, but overall the difference is usually pretty discernable.
If someone chopped up the fat cap side of some flat pieces and left some fat attached, sauced, cooked down some more to even the bark out I'm sure in some cases it would be hard to tell the difference, but under normal circumstances the two muscles are easily recognizable for what they are.