re: Question for the OT grilling experts

I love finding some good stuff in that pile of marked down meat. Even if I'm not going to use it that day. Just freeze it and use it later.

As for the guy that said chuck steaks I have to agree. Generally fatty as hell, aka flavorful and juicy and it's just not that expensive compared to the better cuts. It's not an aged ribeye by any stretch of the imagination but it's off the same damn animal and by god that animal is tasty.