Instruction: Generate an answer to the question by utilizing the information contained in the document.

Input:
Question: How is this inserted in the Dutch Oven, flat side down or the legs/nubs side down?
Document: I grabbed a bowl, put the trivet on top and went through that can of olives in no time. Hint - the holes are beveled, and the olives sit very nicely in the bevel, but they don't pit as well - turn the trivet over and use the "flat" side of the hole.So there you have it. A kitchen gadget with half-a-dozen uses for ten bucks. How can you go wrong?
Nicely made, heavy weight cast iron trivet.I was pleased with the weight and quality of the item. If it was any heavier, it would be too much for ordinary trivet use.If you're looking for something to use as a weight, this may not do it.The item measures 3/16" thick x 8"dia. Prolly weighs about a pound.One side(what I would call "the flip side") is flat with unfinished (sharp) edges.
The three little stubs can be only be considered legs by a person with wild imagination. Grand total height is 1/4" with half of it being the flat surface with holes and half (1/8") the legs.Please observe that the happiest users were NOT using it for it's intended purpose.
To me, a trivet or rack indicates it would have little "legs" on this to raise it off the bottom of the pan. This is just a flat piece of iron with holes in it, so doesn't really allow any space to keep the meat or other food from sitting in its own grease. So I don't really see the point of it. If it wasn't so heavy to mail back, I would have returned it.
It does what it is supposed to, but looks like a flat piece of metal with holes punched in , with tiny little nubs of metal on the bottom for feet.It is nothing like the nice ones I had 30 yrs ago.
This is nice and heavy. Great for my Dutch Oven. I have only one complaint, I would prefer 4 legs to 3.
Don't overdo it or the meat will be lifted too high to fit under the lid.Turn it upside-down and it makes a great bacon press. With the slightly longer legs it actually serves as a trivet to set the pan or dutch oven on without overheating the table. One star deducted for the stubby legs.
One reviewer wrote that this utility does not have legs; well not in the sense of legs of the skinny vertical type but more of a button like raised area (look closely at the third photo down from the top).I needed a trivet for my dutch oven bread which was always getting scorched or over cooked on the bottom and this little gem is perfect; my only complaint is that Lodge does not have one for my 6 quart dutch oven
I wanted something to keep the meat from sticking to the bottom of my dutch oven. This "rack/trivet" was the right size and shape but was the Talouse Letrec of rack/trivets. The legs are no more than raised stubs. I took mine down to the local welding shop, explained what I wanted (and why), and soon had three blobs of braze added to the cast iron stumps, raising the rack/trivet another 1/8th inch. It now works perfectly for my purposes.
Just what I expected and works perfectly. The legs on it are just high enough to do the job of keeping direct heat from causing meat to stick to the bottom of the oven. If you're looking for something to keep meat out of the juices, than buy more than one and stack them or use some sort of spacer under it but I like it the way it is; meat brazing in it's juices isn't a bad thing.
Answer: Place the "meat trivit" nubs down. The pupose, to provide space between the meat and pot bottom to prevent burning. Alternative would be to replace trivit with a thick layer of Vidalia or similar sweet white Onions under the meat, providing the same effect, while adding moisture and flavor to the dish, according to taste. Your choice.