Not sure about that as I find it the other way around these little joints are soft, moist, cut thick or thin, as a full on joint always seems to be dry,tuff and quite difficult to perfect..
Guess it’s all down to the chef, and how it’s been culled..
Well at least you got a few ideas now Mike, might be better getting a joint because if you want sandwiches next day, these little joints, well half is eaten as carved..😆