"This is a muscle that sits on top of the shoulder blade. It makes a great steak for the grill, but it's super versatile. You can pot roast it and it's absolutely delicious too. A lot of time they'll be marketed as boneless short ribs, because they're really well-marbled. You're probably paying more for it if you're buying it as boneless short ribs." - Ben Runkle
"The darling of the chuck, this little steak is tender and delicious. Ask for the shoulder tender or the petite tender and see if you can find this gem at your local butcher." - Kate Kavanaugh
Dan Gentile is a staff writer on Thrillist's national food and drink team. His favorite budget butcher cut is beans and rice. Follow him to that's-not-really-meat-but-whatever at @Dannosphere.