We buy beef #7 because it's cheap, and very good. I'm not sure which cut it is, exactly, but it may be deckle. I'm pretty sure it's from the brisket region. Whatever it is, it's fatty and perfect for slow cooking. Usually it comes as a big flat piece, but the last time we ordered it, it came sliced like big steaks. So I made up a way to cook them.
First, they were browned in a pan with some oil. Then, the meat came out temporarily, and onions were sauteed in the meaty brown bits. Then, back in went the meat, along with bbq sauce and lots of parsley. This whole thing was covered and put in the oven until soft.
The meat was good, although not 100% soft. To get more succulent meat it's better to slow-braise one of those big pieces I mentioned before.
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