Flap Vs. Flank Steak
Also known as the "Bavette Steak", the Flap rests right underneath the Flank. James Peisker, butcher at Porter Road Butcher in Nashville says of this unknown meat treat, "It's twice as thick, twice as flavorful, and usually two-thirds the price of Flank". He recommends trying fajitas ala Flap or a simple quick sear with chimichurri
$4-5/lb vs. $7-8/lb
Peisker also recommends
Chuck Eye Roast
"Everyone wants Prime Rib for the holidays, but that's not actually traditional. I like the Chuck Eye Roast because it's more flavorful. There's more chew, yes, but just don't overcook it."
"Classic stews call for Tenderloin, but I prefer the Sirloin Cap. As a muscle, it does more work which makes it more flavorful. It's still tender, but tough enough to break down as it cooks."