A great way to use cheaper cuts of meat (aside from shredding) is grinding it. From there you have options like burger, soup/stew, or even stuffing for brats or sausage. Here we ground up 12 packages of chuck roast and made a mixed blend of Italian and German sausage with some leftover spices. Turned out nice after grilling. Due to the lack of fat in chuck roast it is extra lean so a condiment like mustard is extra good. I did make a batch of sausage and peppers with it which turned out really good as well.