My buddy bagged himself a very nice 4 year old billy on opening day over here in Cordova and I cooked up some to the backstraps up and wow! Amazing! By far some of the best tasting meat I've ever had. So my question is what do the rest of you do with yours? I've heard a lot of people just grind it up but what about steaks, roasts, and stew meat? I know its on the chewy side but is that the only complaint?