2. Sirloin flap meat
Kenneth Wilbanks—corporate director of food services for The Palace Group, which includes eight senior living communities in Florida—likes using sirloin flap meat in Asian, Southern and Latin preparations. That means anything from rubbing with Texas-style spices to drizzling with Argentinian-inspired chimichurri. “When they introduced this cut, it was very inexpensive, in the $3 to $4 [per pound] range. In recent years, it’s still a value at $5.50,” he says. “We put Asian rub on it, roast it with wood and chill it down and slice it thin, thin, thin, and that becomes a Korean-style beef.”