What's with Round steak?

[Dbax129]

So, for everybody who was so helpful with backstrap recipes, here is my next question.
I have a package of roundsteak, about 9 inches long, and 3-4 inches in diameter.  Is this best used in a crock pot? Or is this one of those really delicious cuts like backstrap.  Is this the inner loin?  Thanks again guys! I'm sure there will be lots of great recipes to come.

[elk247]

Now your just bragging!

[bobcat]

Round steak is tough, that's about all I know. And yes, best done in the crock pot.

[lewy]

Not the same quality as backstraps. Great for stew meat among other things.....

[uplandhunter870]

no where near back strap or tenderloin, 

i use round for dishes like fajitas or stroganoff or versions of stir fry. it can be tough best ways i know of are slow cook, marinades and tenderizer, country fried, stews, makes great burger or any other dish that has a meat component as part of the dish but not the main component like steak and taters

[lokidog]

Round steak makes good swiss steak, place the steak in a heavy ziploc bag and beat the crap out of it until it is about half the thickness it was originally.  Remove, roll steak in flour with spices like pepper, garlic powder, onion powder, herbs, etc.  Pan fry on fairly high heat in small amount of oil.  I like to carmelize a bunch of onions in the oil first, then move them to the side to fry the steak.  Serve with your choice of veggie and mashed potatoes and gravy.  Yum!   

[Buckmark]

Stop with the crockpot ideas, unless you are making chili or stew keep the crockpot in the cupboard.
Slice it into steaks, use a tenderizer (or a fork) to Pierce it and marinade, cook as you did the back strap.
Or slice it into 3-4 inch strips and make Burgundy beef (venison) or carne asada which is awsome...
Another is to take it, slice into 1inch steaks, pound flat with a meat mallet and make swiss steak (venison).
Another is to make steak (venison) appetizers, cut into 1-1.5 inch cubes, marinade over night in what you like, then fry them up quick and put a chink of meat, cheese (pick a kind you like, cheddar, blue, swiss etc) and onion, red or green pepper etc and you have bite size venison and cheese/veggies...

[jechicdr]

Problem with round steaks is the grain in each of the muscle groups goes in different directions.  Best thing to do starts with butchering the animal.  Rather than having someone saw straight through the hind quarter to produce "round" steaks, cut all the muscle groups out, filet off all the fascia and gristle.  Cut steaks across the grain.  If the steak is a good size, it gets packaged as "hind" steaks for me (large, medium, and small).  The ones too small to be called steaks are called stew meat though they are just as tender as the "steaks" so I never really purposely stew them unless I want a stew.  Everything else gets cooked the same way I do the backstraps.  If you are stuck with round steaks, previous posts are correct in that the only way to get a reasonable meal out of it is to beat the hell out of it with a meat tenderizer.

This is the hind quarter of my elk.  No "round" steaks in the mix.

[Jason]

We try to change it up.  Tonight we had venison round steak fajitas and here's a pic.

[hambone]

If you have a meat cuber run it thru once or 2 times then cook it as a swiss steak

[lokidog]

Problem with round steaks is the grain in each of the muscle groups goes in different directions.  Best thing to do starts with butchering the animal.  Rather than having someone saw straight through the hind quarter to produce "round" steaks, cut all the muscle groups out, filet off all the fascia and gristle.  Cut steaks across the grain.  If the steak is a good size, it gets packaged as "hind" steaks for me (large, medium, and small).  The ones too small to be called steaks are called stew meat though they are just as tender as the "steaks" so I never really purposely stew them unless I want a stew.  Everything else gets cooked the same way I do the backstraps.  If you are stuck with round steaks, previous posts are correct in that the only way to get a reasonable meal out of it is to beat the hell out of it with a meat tenderizer.

This is the hind quarter of my elk.  No "round" steaks in the mix.

I do a similar thing with my deer butt, however, I do leave the center round in one piece because we like it for a roast or swiss steak.

[h20hunter]

Its garbage...keep it frozen, pack it in a cooler, and send it to me.

[grundy53]

Jerky

[206]

That sounds like the eye of round.  Supposed to be tough.  Since the grain was all running the length when I thawed out a piece and examined it,  I tried cutting it in 1/2" rounds (against the grain) seasoned/floured and pan fried them.  Not as tender as back strap, but not bad at all.  Fried venison is my preferred method.

[Dbax129]

So, I was thinking of Browning it on all sides in the frying pan, then slow cooking it all day like a roast in the crock pot with carrots and celery and potatoes and stuff. I guess I better go get it going.Dinner at eight tonight!