Beef cut question

[SoCalBuilder]

I was wandering around the Costco meat section last week and was checking out the brisket. This piece caught my eye because of the distinctive graining. It was as big as the briskets, but a glance at the label told me different. I assume this is what they cut flank steaks out of, but around here, they are generally pretty thin but pretty fat-free. I always look at flank steak in the store when jerky time rolls around, but always passed because of the price and the size. This piece of meat is a whole different story. It's still pricey, but it must have been two to two and a half inches thick. It would be a heck of a beast to slice up, but I may go back and give it a shot.

Is this a common cut? Sorry about the picture quality, but that's as good as the blackberry will do :(

[NePaSmoKer]

Yeah

Flank steak thin cut kinda stringy but good.

Makes good Carne Asada and jerky  ;D

[JF7FSU]

Now that you mention it Flank is pretty lean should be good jerky.   What about skirt steak? Thats pretty lean too.