Birthday tomorrow, steak house here I come

Dubnick is right, there is some GREAT flavor in some of the "Non-middle" meats. Fillet, Strip, and Ribeye (and their derivatives eg T-bone, KC Strip, Porter, Cowboy... list goes on) are not the end-all be-all in the steak world. The true flat-iron (which is cut from the shoulder clod and has a seam of grissle in the middle) is delicious, but for my dollar, the best buy is the Hanger Steak (or Onglet as the Frogs call it). It has immense flavor. Make sure you get a clean one if you are buying it to cook yourself, since it is really difficult to clean and some stores sell it with all the junk on it.

A great steak frites made with hanger and a nice Bordeaux sauce over some yukon gold fries is heaven on earth.