Originally Posted by Dlabrie
Oh. Well I have never had either and I haven't read anything other than separating the point and flat and making burnt ends. If you don't make burnt ends, do you just slice the point as you would the flat?
Yep! just remember that the grain of the point runs in the opposite direction from the flat and it's always best to slice against the grain for optimum tenderness. The point turns out so tender though, you probably don't even need to worry about all that. Ya don't need no teef to eat that beef! LOL!