One of the local grocery store chains had a sale on strip loin at $4 a pound so I bought 45 pounds to cut up into New York strip steaks. One end is all one muscle, but the other end on the loin is made up of a bunch of tougher muscle groups, so I cut out the tender part for smaller steaks. The tougher meat I cut into 1" cubes since they were weird sizes and too small for anything else.
Any suggestions on how to use these? Stew meat? Kabobs maybe?