You can coarsely grind your own meat in a food processor, or ask the butcher to do it. (A course grind is juicier than a fine grind.) For even more mouthwatering results, mix in a few tablespoons of tomato juice or beef broth for every pound of meat.
It's true some of the tenderest steaks are the most expensive: the tenderloin, porterhouse, and T-bone. But some cheaper cuts are nearly as tender and delicious: the chuck top blade, New York, club, rib-eye and rib, top sirloin, and round tip. Looking to reduce the fat? The leanest meat comes from the loin and the round.