Yep. For example, one staple dish of Cajuns is called "rice and gravy." Essentially, you sear thinly cut 7-steaks, remove them, cook down some trinity, then add the steaks back with some water or broth and seasonings. That's it. The steaks simmer in the broth for hours and create their own gravy. We serve it over rice, usually accompanied by some roux peas (tres petit pois cooked in a roux with onions and bacon) and cornbread. Simple, easy, flavorful.
But I live in Texas now, home of all the cattle, if you believe the marketing. And I can't find 7-steaks unless I go to a Mexican meat market, because the DFW area is so bourgeois nowadays that the steaks simply don't pass muster for the local market. Hell, I'm more likely than not to end up in a Mexican market simply because the produce is better and cheaper.
Same with beef shank. Osso bucco is traditionally made with veal shank, and oxtails are all the rage, but I can't find beef shank unless I go to an HEB. Most places don't carry the cut. And if I couldn't find beef shank, I could always go with beef neckbones, but uh... HEB is the only place around me that sells that either.
But I live in Texas now, home of all the cattle, if you believe the marketing. And I can't find 7-steaks unless I go to a Mexican meat market, because the DFW area is so bourgeois nowadays that the steaks simply don't pass muster for the local market. Hell, I'm more likely than not to end up in a Mexican market simply because the produce is better and cheaper.
Same with beef shank. Osso bucco is traditionally made with veal shank, and oxtails are all the rage, but I can't find beef shank unless I go to an HEB. Most places don't carry the cut. And if I couldn't find beef shank, I could always go with beef neckbones, but uh... HEB is the only place around me that sells that either.