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Community => Butchering, Cooking, Recipes => Topic started by: Dbax129 on April 18, 2013, 08:53:46 PM

Title: What's with Round steak?
Post by: Dbax129 on April 18, 2013, 08:53:46 PM: 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.
Title: Re: What's with Round steak?
Post by: elk247 on April 18, 2013, 08:55:50 PM: Now your just bragging! :chuckle:
Title: Re: What's with Round steak?
Post by: bobcat on April 18, 2013, 08:57:42 PM: Round steak is tough, that's about all I know. And yes, best done in the crock pot.
Title: Re: What's with Round steak?
Post by: lewy on April 18, 2013, 09:01:48 PM: Not the same quality as backstraps. Great for stew meat among other things.....
Title: Re: What's with Round steak?
Post by: uplandhunter870 on April 18, 2013, 09:02:19 PM: no where near back strap or tenderloin, :chuckle:

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
Title: Re: What's with Round steak?
Post by: lokidog on April 18, 2013, 09:04:35 PM: 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! :drool:
Title: Re: What's with Round steak?
Post by: Buckmark on April 18, 2013, 09:07:12 PM: 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...
Title: Re: What's with Round steak?
Post by: jechicdr on April 18, 2013, 09:23:15 PM: 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.
Title: Re: What's with Round steak?
Post by: Jason on April 18, 2013, 09:31:17 PM: We try to change it up. Tonight we had venison round steak fajitas and here's a pic.
Title: Re: What's with Round steak?
Post by: hambone on April 18, 2013, 09:34:23 PM: If you have a meat cuber run it thru once or 2 times then cook it as a swiss steak
Title: Re: What's with Round steak?
Post by: lokidog on April 19, 2013, 08:08:45 AM: Quote from: jechicdr on April 18, 2013, 09:23:15 PM
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.
Title: Re: What's with Round steak?
Post by: h20hunter on April 19, 2013, 08:10:16 AM: Its garbage...keep it frozen, pack it in a cooler, and send it to me.
Title: Re: What's with Round steak?
Post by: grundy53 on April 19, 2013, 08:19:50 AM: Jerky
Title: Re: What's with Round steak?
Post by: 206 on April 19, 2013, 09:04:16 AM: 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.
Title: Re: What's with Round steak?
Post by: Dbax129 on April 19, 2013, 09:13:18 AM: 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!
Title: Re: What's with Round steak?
Post by: lokidog on April 19, 2013, 09:22:40 AM: Quote from: Dbax129 on April 19, 2013, 09:13:18 AM
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!

That will work as well. You should be able to filet off any silverskin from the outside before browning it. Weathergirl prefers her venison crockpotted to any other way, even nice tender steaks. :yike: Good thing I do most of the red meat cooking. ;)
Title: Re: What's with Round steak?
Post by: deadwoodbuck on April 19, 2013, 10:48:10 AM: backstraps are to gold as round steaks are to tin. here is the best way i like to eat them and was very popular growing up in hawaii. teriyaki meat on the stick. cut the round steak across the grain thin roughly 3/16 to 1/4 in in width. if you do this when the meat is half frozen it is easier to cut. get yerself a bunch of bamboo shewers sold in most full service grocery stores. then thread the meat onto the skewers leaving about an inch on both ends to handle. then ya make up or buy your favorite teriyaki sauce. there are many out there but they have about the same ingredients. my reciepe came across the pacific on an outrigger canoe inside a coconut shell guarded by the Big Kahuna. place the meat on the stick in a shallow pan and pour on the teriyaki sauce to cover the meat. then take a piece of cellophane and put on top to seal in the sauce. they should be marinated for 24 hours in the refer. then bust out your BBQ, fire it up, break out your favorite beverage, get a good fire going and lay the meat on the grill...not to hot. they cook rather quickly. slap on more sauce as they cook. it will drive the neighbors nuts with the smell so lock the gate and enjoy. :drool: :drool:
Title: Re: What's with Round steak?
Post by: Kioti on April 21, 2013, 12:45:31 PM: ~here is the best way i like to eat them and was very popular growing up in hawaii. teriyaki meat on the stick. ~

:yeah: :drool: