Are they guaranteed too chewy to grill? I never intentionally bought that cut but most of the Omaha steak goods tend toward being more tender than grocery store stuff. I have had excellent results in grilling CAB Chuck steaks. Looks like that would be tougher than a chunk of sirloin of the same grade. I love Carne Guisada which is a great place to use tough meat. That just a Tex Mex style brown stew with no veggies cept tomatoes and onions and served on a flour tort by some..other just eat it with a fork and spoon. South Texas version of beef tips in brown gravy..lol. I posted a grand prize winning recipe for the stuff just the other day. Holler if you want to try it but cant find it or something or maybe you already have a standard recipe. Its hard to say..lol.