n.— «The point cut is the smaller of the two. It is thinner, fattier and more flavorful, which makes it the choice of meat connoisseurs.…Some butchers refer to it as the second cut or deckle point, as it contains the deckle, a hard pocket of fat. Others erroneously call this whole piece the deckle.» —“A crossover holiday tradition” by Janet Fletcher San Francisco Chronicle (California) Dec. 21, 2005. (source: Double-Tongued Dictionary)

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