You're missing out... Not cost wise, I eat fucking stupid expensive cuts sometimes. You're missing out on Flavortown my dude. Skirt, flank, hanger etc. are so JAM packed full of flavor that you're cutting yourself short by NOT using them. I'll sous vide a wagyu ribeye cap one night, and make skirt steak tacos the next.... The cost is largely irrelevant.I buy complete Short Louns from an Amish store, so at $4.00/lb, I'm not to upset with it. I get Ribeyes at $5.99/lb, but they are marinated. NY Stip at $4.00/lb as well. I don't buy any other steaks.




