I bought a packer at Albertsons yesterday and I am getting it ready for the poker group tomorrow. Well, I think it's a packer. I was hoping someone might comment on what's going on with this piece of meat. As expected, I trimmed a lot of fat out between the flat and the point, but beyond the point there's a hugh hunk of meat. What exactly am I looking at? Should I leave it or cut it off? Side note, that hugh slice in the flat is courtesy of Albertson's, not me. It's going on tomorrow morning early (probably around 5AM). Thanks in advance!
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