Ever since eating meat again, I usually only opt for Top Sirloin beef, red snapper, and chicken every now and then. Then very few times I go for salmon, or halibut, or lamb, or goat, and very little shrimp.
My bulk is usually top sirloin, snapper, and then some chicken. We don't have to be searching for different variaties frequently right? I don't go for other cuts of beef because they are tougher and require more kitchen time (I live with housemates), or more expensive. I usually choose top sirloin for my beef. Are getting different cuts frequently important? I only buy sirloin cuts.
Red snapper fish is the only fish I really enjoy eating, besides shrimp.