even cuts that used to be cheap a few years ago such as skirt and flank steak have gone way up, but they are still considerably less than fillet or strip steaks and are packed with lots flavor.
Agreed.
Give me a nice, slow-cooked, chuck steak any day. Simmer that sucker for three hours until it's falling off the bone, and you'll think you died and went to heaven. And when I say chuck steak, you can also use short ribs or any other well marbled piece of "muscle" meat that is considered to be "tough" if otherwise prepared.
Remember: Expensive cuts of meat (like filet and shell steaks) are meant to be cooked fast and over high heat. Less expensive cuts are best when braised or "potted," like a pot roast. Low and slow
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