First of all for all you people that looked at this thread.... I always knew you wanted to see it =) ha! anywho, Today I picked up a piece of steak from safeway. http://www.hondaswap.com/forums/uploads/11...ry_3_9_7751.jpg http://www.hondaswap.com/forums/uploads/11...y_3_9_12455.jpg http://www.hondaswap.com/forums/uploads/11...y_3_9_27449.jpg I was able to get 13 steaks for grillin and 3 pieces of meat for use in stirfrys (beef and broccoli, beef with oyster sauce, or beef with udon or beef with..... MMMmm) steaks range from 6oz-8oz each (2 per meal for me) and the 3 peieces of meat for stirfrys are right at 8oz since I tend to cook asian dishes with 1/2lb pieces of meat. Price for all of this? right around $65. not to shabby. plus I was able to keep alittle fat on the cuts since I don't mind alittle fat even on my tenderloin. I've boned many chickens over my years, however, this is the first time cutting my own tenderloin, I'm just thankfuly for my good ole faithful called J H henckels. It makes boning or trimming a walk in the park. Tonight I'm going to do a brandy/butter rub using spices from Cayenne pepper, salt, pepper, whitepepper, paprika, currypowered, and turmeric. Part of that rub is outbacks rub but I like adding a few things like the brandy. Cook it on high for about 30 secs each side then slip the whole sucker in the oven @350o for no longer then 3 mins since they are 6-8oz cuts and I like my steak med/rare.