One cut of beef I use a lot is called 'flap meat'.....it can sometimes
be called 'special trim'. You can buy it in cryovac packs at
restaurant supply and some wholesale places or if you have a good
butcher or know your grocery store butcher he can get a cryo pack for
you.

This is positively the best beef for any kind of braise or stew. You
can tenderize it yourself for cube steak, quick hot grill it and slice
it thin for fajitas and Korean Bulgoki. If you are good you can even
use it like flank steak, and slice thin to serve.

The best thing about flap meat is that it is still CHEAP. Usually
under $2 a pound at a restaurant store.

Even if you've never heard of it, you've probably eaten it in a
restaurant.

Check it out.

here's my recipe for beef stew that we served at my restaurant

http://www.hizzoners.com/index.php?o...eats&Itemid=60