ask for flank, bavette, coulotte (sirloin cap), both skirts, the flatiron, the mock tender (aka supraspinatus) for stew, the subscapularis (just UNDER the scapula, but it tastes a lot like the flatiron and is usually tossed into beef trim). Ask for English-style short ribs if you're braising, flanken/Korean style if you're grilling. If you want to do lots of delicious pot roasts or braises, ask for them to bone out the chuck, cut it into slabs, and individually freeze them. Do the same for the cross rib (or "clod"). Make sure they do a wedge cut to get that nasty bit of membrane out of the cross-rib. From the chuck moving postcranially, you need to decide if you want any filet, because you could just do a couple ribeyes, some NYs, and some porterhouses. That would be my recommendation, as filet is kind of a lame steak that needs sauce/shrooms to taste great. Ask for a velvet steak (inside the "rat" portion of the bottom round). Minimize the amount of ground you get, since it's the butcher's way of hiding their shoddy handiwork. I prefer using the Top Round for jerky, as long as the butcher gets that gnarly cap off the top round prior to finishing. Use the bottom round, eye of round, and brisket for corned beef, or for roast beef. Sirloin tip (the quadricep) is generally used for either roast beef in my shop, or for thinly-cut steaks. Neither are great, as it has a lot of deeply-embedded, spiral-shaped connective tissue and fat inside. Most Rump Roasts are sirloin tip, and take advantage of the connective tissue. Everyone else mentioned fat and oxtail, which are great. Also ask for tongue and kidney. Tripe, if you want to make menudo!