there's one that provides all the benefits of some more highly-regarded cuts while also being cheaper than others: flap steak. Also called flap meat, bottom sirloin butt, bavette steak (in France ...

Because it's the prime cut, top sirloin is usually labeled specifically as "top sirloin." Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of ...