Premium Cuts: 'Grading' the NFL Draft's prime prospects

If you love the NFL like I do, you've probably consumed a ton of mocks this week, with it being NFL Draft Week.

To mix it up a little, I wanted to cook up a fun mini-mock — literally.

I had the idea to take who I believe will be the first 10 picks of the draft and liken those players to … various cuts of meat. 

As some of you may know, I'm a former offensive lineman, so naturally, my mind gravitated toward beef.

I tried to keep it fun and lighthearted, so let's cut to the chase.

1. Chicago Bears — Caleb Willams
Steak grade: Tomahawk ribeye

The best of the best. It’s "The special" at every steakhouse. And all the teams that need a quarterback — and some that don’t right now — would draft Williams if they were given the opportunity. A tomahawk ribeye is highly marbled, very tender and flavorful, and that matches how Williams throws the football.

ODDS TO BE NO. 1 PICK: -20000

2. Washington Commanders — Jayden Daniels
Steak grade: Filet

A filet is the preferred cut of meat for some, with its beefy, juicy and fine taste. Some consider it to be the best cut of beef; others think it’s not rich enough. Similarly, Daniels would be the first quarterback selected for many. However, in this year's draft, enough people prefer Caleb's flavor, which means Jayden "Filet" Daniels goes No. 2.

ODDS TO BE NO. 2 PICK: -400

3. New England Patriots — Drake Maye
Steak grade: Brisket 

If you cook a brisket at the right temperature and for the proper amount of time, it has plenty of upside. If you give Maye time to grow in an offense with good weapons, blocking and the right scheme, he will turn into a tender piece of brisket. If he’s overcooked — in this case, meaning he's rushed into playing before all the ingredients are