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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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All the round steaks I have ever seen in the supermarket have already been butchered across the grain so it's likely that OP's steak was done that way as well. This includes round roasts. Skirt steaks are different and go with the grain typically due to their arrangement on the carcass so it is possible to cut across the grain after butchering, but I've never seem a top round steak that went with the grain, with the exception of eye of round which is intentionally butchered with the grain. If OP had and eye of round for dinner, then he would likely have cut off slices across the grain already so I still don't think it applies here.