I have seen some packers w/ a huge fat cap..esp at the point. But if it is "regular" im guessing close to 80/20. The flat is of coarse lean..the point l fattier. But just for an average here...Im saying 80/20. We have ground a few packers, but I sifted through about 30 CAB packers ranging from 8-15 lbs. When you can look at several and pick the one you want it is easier. Id just ask the butcher to get it as close to 80/20 85/15 as possible. Im sure he can get real close. Brisket burgers rule.
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CCW SP 101 357 125g