Quote:
Originally Posted by tooge
This! The point is much more marbled with fat than the flat. You chop up the point into chunks, and it's real burnt ends. Many places just cube up the ends of the flat since they don't slice very easily as they are overdone. Thats not real burnt ends because the meat is entirely different.
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It's a ****ing travesty.
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MY ADOPT-A-CHIEF : Jody Fortson Jr.
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