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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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[–] • 0 pt

Right on! Thank you for the great info. I had considered that cutting against the grain would be best done when the steak is carved but I dismissed that because what I kept reading was about cutting against the grain after cooking which made no sense.

So, I'll be making jerky soon!

It was also suggested that I could cut in thinner strips against the grain and longer chunks out of that. Seems to make some sense too.

[–] • 0 pt

Glad to help out. Round steaks are tricky to use, but you are correct in the cutting it into thin long strips being a good option. I do essentially this when I use round steak to make beef Stroganoff. I do cook it on low and for a generous amount of time to really get the tenderness out of it. It's got a beefier flavor too since it's really lean muscle cut so that's a bonus.

Enjoy your jerky for us Poalrs when you make some. Just don't do it on the 8th of the month. That day is sacred to Poalrs.

[–] • 0 pt

>the 8th of the month. That day is sacred to Poalrs.

First I've heard of that. Been here awhile too.

[–] • 0 pt

Ocho de Poal, the day of bacon celebration.