I am late to the party.
I usually do 1 inch steaks, grind the sirloin if butcher determines they're at all tough. I like Chuck roast cut into big steaks too sometimes.
I take all the roasts, but do cube the round. Take all the stew meat they'll do for me too.
1 pound ground works for me, easier for them to pack I'd say too.
Been getting the leg shanks cut in 1.5 to 2 inch thick slices. The marrow is awesome. Slow cooked.
I'm not patient enough to cook ribs or brisket. Usually give those to friends or grind.
Gonna try some flank steak this week when I pick up, never had it I don't think.