Yes,there are flats,and then there are flats.
Restaurants,and maybe nice little old ladies from New England,like a very lean,well trimmed,and often cut to smaller sizes flat -for portion control,less labor,less waste.
These could well come off a fifteen year old dairy bull,that has been running up and down the hillsides in east Ky,that should be labeled standard,no roll,cutter,etc and ground for hamburger.
There are those that may come off of a 2 1/2 year old beef steer,1,000 lbs,finished for several months on 13%-14% creep feed,standing in basically open pasture.
It will be basically untrimmed of external fat,and heavy with internal fine marbled fat,and may weigh 8-9 lbs.
You can guess which one would cook better.
Now,most cooks will say the point is the best eating,and well prepared burnt ends-cut from the point, are a treat for the judgfes at comps.
Just a couple of thoughts.