Who tf DOESN'T want all those amazing cuts???
The skirts and flanks had always been ground into hamburger which I found sacrilegious, so a couple years ago i requested all of it. My niece had asked for some of the flank this year so no idea if she got some. My brothers probably don't venture into carne asada, fajitas, stir fry, etc... very often so they don't care. My sister also doesn't go that route because her kids can be picky.
Brisket, the same. And reason being, these are not beef cattle. These are dairy cows that have kinda reached the end of the line. Even when fattened up at the end, the cuts are not near as large. My brother who will do 3 or 4 briskets at a time doesn't want them because they are too small.
For me, no matter what cut I get, we're paying $2-$3 per pound. I can make a small brisket work for that price. I just have to wrap in butcher paper a little earlier than normal which tends to reduce the smokiness a bit.