BarcaDeac
Well-known member
I will go on a limb and say for the most part, cheap cuts of beef are better than steakhouse cuts. The one exception being ribeye cap. Gimme skirt, flat iron, or hanger over strip, ribeye, or filet any day of the week. And same goes if you extend beyond just steaks to brisket, cheek, tongue, short rib, shank. Would much rather have a well-cooked version of those vs just some boring steak.