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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

Italian dressing makes cheap easy marinade. Slow cooking indeed works, but you need an acid to help break it down. Like tomatoes. If you roll it with a layer of butter and herbs over it and tie it into a log then bake it, tented in wine, then use the dripping liquids for gravy after, it also works. Like pork and beer. The trick is fat. You need the fat. If the meat lacks it you need to add it. Or it is dry as a rock.