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 n.— «The “deckle” is really a layer of very fatty meat on the inner side of a beef brisket and very probably not what you were buying on the East Coast. The cut that was being called “deckle” was very likely the “point cut” of the brisket, a richly marbled and very flavorful cut that makes a wonderful pot roast.» —“Mailbag brings questions” by Merle Ellis Baton Rouge Morning Advocate (La.) Dec. 4, 1986. (source: Double-Tongued Dictionary)

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