Okay, I was interested. I went to the Sam's club by the house to ask
the only butcher I have found in the city that not only cuts meat, but
loves to cook it.

I is essentially odds and ends of meat. He told me that they cut the
leanest pieces off the pecs, legs, etc., and they put the leftover
chunks of trims from the steak cuts and anything else that makes it to
about 1/2 pound or better. So it is a mixed bag of pieces.

Since I can't look at the meat like he can and say, "hey... that's a
piece of this or that and it should be fixed this way", he told me to
use it like any other cut of medium quality meat.

Cut is small and use it for kabobs. Find a long grained piece, slice
it thin, marinate it, and make fajitas. He cuts it stew meat size and
slow cooks it in his smoker wrapped in foil with onions, green pepper
and jalepenos, then eats it in a flour tortilla. He swears it is
outstanding quality for traditional roast beef dinners.

At $2.36 a pound, next buy I will have to try some.

Robert