For anyone looking for something different cut wise, my local butcher...
A couple of unusual BBQ Cuts for UK BBQ Week
What our American cousins call the delmonico, an extension of the longisimus dorsi muscle, the same muscle that produces Ribeye and Sirloin, at just over half the price.
If you get a good one you can grill or it makes a superb low & slow cut (at the back in the picture)
The second is what can be best described as the chuck cap. It needs to be picked out a bit so it has some marbling, but is great for a long cook for pulled beef, or beef burnt ends.
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