What I use in:
Beef stew, beef noodle soup--chuck
Stir fry--flank, top round (something labeled London broil, which is not actually a cut)
Fajitas--flank
Pot roast--chuck
Shredded beef for tacos, etc--shoulder blade roast (from chuck) or top round
Ribs--short ribs or back ribs
Burgers, meatballs, meat sauces--ground beef
Plain ol' steak--all the short loins are the best, and most expensive. I don't really like to cook sirloin, but it's a cheaper alternative.
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