From NFLTraderumors:
Okoronkwo had been in Cleveland since signing as a free agent in 2022. The former Texan operated as a part-time defender during his first three seasons in the league, but during his walk year he made eight starts and recorded five sacks. That uptick in usage and production resulted in a three-year, $19MM Browns pact being worked out.
While Okoronkwo, 30, managed to remain mostly healthy during his Cleveland tenure, he did not emerge as a starter capable of complementing Myles Garrettās production. Only after ZaāDarius Smith was traded away midway through the 2024 season did Okoronkwo receive starts along the edge. In all, he managed just 7.5 sacks across 30 games with the Browns.
None of Okoronkwoās base salary for this season ($2.24MM) was guaranteed. The former fifth-rounder was due a $1.5MM option bonus on August 30, so it comes as no surprise he has been let go before that date. Todayās move will generate $3.67MM in cap savings for Cleveland while incurring a dead money charge of $1.95MM.
Cleveland still has Garrett in the fold thanks to his $40MM-per-year extension signed this offseason. The team will move forward with Alex Wright and Isaiah McGuire as inexpensive rotational contributors in the pass rush department. Okoronkwo, meanwhile, will now hit the market as part of a free agent EDGE group including Smith and the likes of Matt Judon, Von Miller, Jadeveon Clowney.
It would come as little surprise if some or all members of that contingent waited until the start of training camps around the league to sign with their next team. As a result, Okoronkwoās next opportunity may not be in place for several weeks. Given the nature of his Browns stint, he can be expected to take a low-cost deal covering 2025 in a bid to help his market value for next spring.
Maybe provides a bit of leverage for the Lions vs. Z. Smith?
Prefer the latter, but this becomes an option. Cāmon Z. Get it done.
Okoronkwo is not very bigā¦ Only 250 pounds. Been a backup and part time pass rusher most of his career. 17 career sacks. Doesnāt move the needle to me. Prefer AQM over him.
I bet sheās healthier than Davenport! 
Barring injury I donāt see us making any moves at DE unless itās a ābig oneā.
Just had a filet mignon today.
But, is he coming off a severe injury?
And sheāll have fewer fingers than Jason Pierre-Paul if she doesnāt pay attention to that knife instead of the cameraā¦
Did you make it yourself or did you go out to a restaurant? Filets are my favorite. Followed closely by flat iron steak.
Unfortunately went out.
ā¦ and given an undue amount of disrespect.
I have no earthly idea how people can say thereās a lack of flavor when compared to other cuts, i.e. Ribeye. The fattier cuts that people seem to prefer do absolutely nothing for me.
For me itās:
Filet
Porterhouse
Brisket
And when it comes to the rest of the cuts, I might take Pork chops over them.
Nothing wrong with going out to get a good steak brother. Iāve spent the last several decades trying to perfect my steaks, moreso because Iām a cheap ass and it allows me to eat steak three times more often than paying for it at a restaurant. Itās hard to find a top shelf fillet for less than $45 Ć la carte these days. For my money, Texas roadhouse does a decent fillet at a great price.
I know Iāve shown this picture before, but when I can consistently cook a fillet like this and itās well seasoned, why would I ever feel the need to pay $45?
We went to longhorn. Probably the best steak ive had in a long time, also got a lobster tail with it. I used to love outback but 19 bucks for a sirloin. We have a ton of meat places by us, but the filets ive bought are too pricey and had fat in them. F that
I rarely get steak when I eat out, unless itās a special occasionā¦ Iām also cheap and cook my steak better than 95% of the places Iāve tried. I also donāt see the appeal of ribeye 
I agree with youā¦ Iām not a huge ribeye fan. I mean, Iāll eat it and itās delicious, but it canāt touch a fillet in my opinion. New York strip is often times tough and dry.
Iām going to be smoking a brisket tomorrow. My last two have come out the best Iāve ever made. Using butcher paper instead of foil to wrap the brisket has made a pretty big difference as well.
I usually buy the whole tenderloin so I am used to trimming them up. But thereās nothing worse than looking at a pile of fat and gristle knowing you paid $20 per pound for it. 
My best buddy is definitely what I would call a foodie and ribeye steak is his favorite cut. I would like to try to smoke a ribeye and then reverse sear. Iāve heard that is quite delicious.
Here is a prime rib roast I did a couple of years ago. Cooked perfectly and well seasoned, but it was just OK.
Costco does sell the ribeye caps, which are good, but those I believe are north of $20 per pound. No thanksā¦ Iāll just get fillets.
