On Fri, 19 Mar 2010 20:42:01 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 19 Mar 2010 16:34:01 -0500, "K" > wrote:
> >
> > > Flat cut comes out kind of dry, which is why we get rounds when we can find
> > > them, point cuts otherwise.
> >
> > I cooked a flat cut this week. It was *not* dry.
>
> That's what I was thinking, too. We buy the flats, and don't have a
> problem with them being dry. There is certainly still a lot of fat on
> them, and we simmer them before we bake them.
>
The one we got was well trimmed and the layer of fat was not very
thick... it was still tender and tasty. Can't ask for more than that!

--
http://picasaweb.google.com/sf.usenet