MOST people don’t look for adventure in supermarket meat bins. But those cuts with baffling names and alluring prices fascinate me.

Beef chuck deckle, $1.99 a pound! Beef chuck seven-bone steak, $2.69!

The mystery of these cuts’ labels, I learned, was what kept down their price. With the right techniques, a lot of unfamiliar meats in the supermarket can be more delicious than more expensive cuts.

So who needs lamb rib chops for $11.99 a pound when loin chops are more tender and only $8.99?

Beef chuck deckle — not to be confused with the grillable deckle of the rib-eye — is one term for the meat that lies on top of the ribs. It looks like a cross between flank steak and skirt steak, a flattened millefeuille of muscle and fat. I had no idea what to do with it, so I braised it.

I seared the meat and spread the top with sharp mustard and thyme leaves. I poured red wine around it, set it on the lowest heat and waited.