I don't really consider chuck roast - at $6.99/lb (compared to $8.99-$9.99/lb for ribeye/rib roast) - to be a "cheap cut" though. Granted, it is slightly cheaper, but I would consider a "cheap cut" something less than $5/lb. I really like my sous vide, but I'm not sure if I'd spend the money for a chuck roast at local prices again (as opposed to just ponying up a couple extra bucks for a prime rib roast). I get the sentiment, but I think because people are using chuck roasts a lot more than before, the price has taken it out of the cheap cut range. Sorry, not trying to be disagreeable.