[kingu]

I usually find chuck steaks at the Hispanic market chains - haven't ever found a better grillin' steak than those. Slap it on the grill, toss on some sauce, let it roast for 20 minutes with indirect heat, then toast the sucker for five minutes a side. Delicious every time.

Price is right too. Typically find them for under $4 a pound, which is really making me wonder about this article - there is a lot of beef at my local butcher under $4 a pound, yet wholesale beef is supposed to be over $4.50 a pound.. Maybe I just didn't read the article right, or some of that new math got involved.

[hispanarepublicana]

That would explain my growing up on it. I'll look in some grocery stores outside my neighborhood. I remember being in elementary school during the late '70s economic crisis, and I'd say we had "steak" for supper if asked. Other kids and teachers would raise their eyebrows, but we were probably eating cheap cuts that my mom or the hispanic butcher filleted themselves, Mexican-style.
We also used to cook it like fajitas (before they became all the rage in restaurants".
It was a good little cut of meat. I bought "family steak" and tried to do the same things with it, thinking it might be the same cut as "chuck steak", but it was kind of tough.