Dear 100 Hour Board,
Is the only difference between a steak (or chop) and a roast the thickness? Can you take a roast, cut it into 3" thick pieces and have steak at half the price? Or are they generally different cuts of meat entirely or tenderized differently?
Steaks and roasts are different cuts. Think about it: you can get a steak nice and tender on the grill pretty quickly, but it takes hours for the roast to get to a similarly tender and delicious stage. Such is the magic of steak. Although I encourage you to try hacking pieces of roast off and grilling them to see what would happen. I think you would find the results self explanatory.