I think you should have at least SOME fat on the meat.
Where do you think most of the flavor comes from?
I ONLY buy point cut. Why? Well I would rather pay $1.29 a pound instead of $2.50 for flat cut or $3.49 for round cut (that's a new one).
Since most of the flavor in a "boiled dinner" is from the combination of all the ingredients, why buy the most exspensive cut if the cheapest works better?
Now all I need is a pint and a plate and I'm all set!
