In article >, PENMART01
> wrote:


> http://www.mycustompak.com/healthNot...lade_Steak.htm

Thanks for the pic. It looks like what the markets are selling is about
3/4 of the full top blade, measured from the pointed end. I'm not
seeing the slight extra thickness of the blunt end nor the dot of
gristle on the steaks I'm buying. Actually there is no blunt end to
these cuts--they're rounding off the make the ends match. If true I
wonder where that portion of meat is going--obviously onto another cut
and not onto the floor.