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Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough.

So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough.

I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough. So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough. I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

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[–] • 1 pt

It's the cut. Top round is bottom of the barrel for steak. I that's a cut from the end of a roast piece. Go with sirloin (very lean) or ribeye (with fat marbling through out.) Some cuts are better than others due to location on the animal. Meat that comes from a place that works harder (shoulder) will be tougher than a cut from a place of rest (ribs.) I learned what I like in a steak by looking up a cut chart. Proper cooking is up to the consumer. Sometimes I'm too hungry to let a steak rest. Sometimes I don't baste it in butter, garlic and rosemary. Sometimes I put a rub, sometimes just salt... Ect. Eat how you want. Cook however you like to eat them. Good luck on your next steak selection

[–] • 2 pts

I bought a half a cow so there are lots of different cuts. I am kinda saving the best for last so to speak. But I still want the others to be at least decent.

[–] • 1 pt

I see. Tenderize it. Pound it flat, bread and fry, country fried steak style.

[–] • 1 pt

flat? Others suggested pounding it but not how much. That is a lot!