Just wondering if anyone uses the back end of the flat to cut there turn in slices? It's a little more course, but has more fat and is generally more loose or tender? I know all this comp stuff is a secret, but give a newbie a hint on this.
Take your slices from the flat, and use the "point" for making those beautiful burnt ends to put in the box!
We always test both ends of the flat for taste and tenderness. The point end is most often the best, but not always, so you should check.