Served for two or more diners, Willett's porterhouse was everything the flavorful cut should be: juicy and satiny, tender but not soft.

For braising and for stew we sometimes use the breast, a very inexpensive, moist and flavorful cut.

Steak frites ($16) is a flavorful if fatty cut of meat, but the frites are woefully limp.

The rib eye, which is usually a flavorful cut of meat, was strangely tasteless.

The last arose because butchers traditionally kept these sinewy yet exceptionally juicy and flavorful cuts for themselves.

The prosaic marinated flank steak is a good choice, because it is an inexpensive, flavorful cut that's available everywhere.

Skirt steak is a flavorful cut but tends to be tough; here, sake acts as a tenderizer.

Flank steak, a special, is a flavorful cut that can be chewy if cut incorrectly.

Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.

If you like filet mignon, this is a good one, large and tender, but the porterhouse is a more flavorful cut.