For some maybe. For me it is a little pay back or reward for something i love to do. I don't look at as savings, or my mainstay for food, but rather a hobby of sorts. I enjoy the whole experience and love the meat.

For those who say they can't get the wild out, try marinating it over night in an acid, sweet and salt solution. I presonally like red wine, brown sugar, Seasoning Salt, Montreal Steak Spice and Garlic powder. Then when I do my roast I put about 3/4 of cup of red wine and 1-2 cups of water in a roaster(cook at 200, then 10 minutes a side with the lid off at 325) or slow cooker. I will season it and stuff some garlic cloves in the actual roast. I never have had a complaint and is not to hard either. Just an idea. (Other Marinates: Beer and Worchester, Orange Juice, Tomateo's, Pepsi or coke works as well) Just experiment and I use the tastes I enjoy as my basis than branch out to the unknowns.