Beef today varies widely in flavor. That's why everyone "in the know" in
my metro area buys their beef from one of 5 grocery stores and never
from the other 4.

I remember loving sirloin steaks as a kid but today I have to buy ribeye
to experience the same pleasure-the sirloins are leaner now.

To save money but still have flavor I most often grill chuck eye steaks.

When I want indoor beef I now buy flank steak.

This thread has been educational. I have never made a roast (living
alone I would end up wasting meat) but I may experiment with a small
roast. I like that idea of slicing before finishing cooking.

I bought "shoulder" once and was disgusted with the result-but I know
now that beef requires different cooking techniques for each cut and I
didn't have any knowledge about cuts of meat then.

My first flank steak I grilled-awful result. I tried frying it open
air-so so result. The day I made it in my electric steam grill OMG it
was so good and now I always cook flank steak that way-when the timer
goes off (~8 minutes) I lift the lid and a huge cloud of steam comes
out-with perfectly cooked flank steak plus juices for remarinating if
desired.