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.