Yep, I do the same thing with a much cheaper (than Porterhouse or "T" bone), chuck steak or family steak on the grill. They may NOT melt in your mouth as I have to chew them a little but the taste is wonderful and I get a pretty good bang for my buck. This holds true for buying a beef for your freezer as most think they want t USDA graded "PRIME" beef and they probably do for taste and tenderness BUT they also pay for ALL that fay that is trimmed off and put into the Inedible containers to be sent to the rendering company for pet food. A USDA graded "CHOICE" has good flavor, intermuscular marbling and not as much exterior fat wasted. AGAIN, the "PRIME" beef may be a little more tender or juicy but if both are prepared correctly there will be little bang for one's buck when BUYING a "PRIME" meat food over a "CHOICE" one. I certainly do NOT fault anyone wanting to or that can afford to pay the price for that little difference in melting in your mouth or chewing a couple chews but I'm all bout that bang for my buck. I do also eat a LOT of pork steaks especially when I find them on sale for $1.59 per pound!S.R.Patch wrote:You poke lots of holes with your fork and put the Italian dressing over them pork steaks, let marinade over night and put on the grill the next day. Melt in you mouth good! Any left over, dice up and make pork cacidia's the next day...yum yum!
Victor just made a leap in price in my area.
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