Ang, is it just to tough?
Do you know how the cow was raised?

Grind it and add fat!

This post was edited by glenda_al on Sat, Apr 5, 14 at 17:40

What exactly is the problem with it? Tough, taste, what?
How and where was it butchered?

Grind it up into hamburger.

I use round steak for pepper steak and rice,have also used it in beef stew,and just slow cooked it and served it with mashed taters,gravy and veggies.The trick I found with it is to cook it low and slow,and the seasonings you use.
Kathi

I believe that Angelaid doesn't like the mouth feel of this cut of meat, and she did cook it for several hours in the crock pot. I know that when I buy cube steak, which is usually made fron round, even though I simmer it for hours until it's practically falling apart, it is still dry and mealy in my mouth.

I thnk that I would grind it up, too. There's some good burgers, meat balls, meat loaf, and meat sauces/chili/stews to be made with ground round.

I'm so sorry that you didn't like your Swiss steak, but I know that the sauce was good!

Round Steak is delicious most any way. Sorry your cow missed the boat.

When my brothers have a cow butchered and they know it will be tough they have it ground into hamburger and then some made into sausage. I think that is what most people do

If you don't like the steak, make it into hamburger. When we farmed, we occasionally had to do that esp if it was an older animal. It makes for a lot of hamberger though, if I remember right.

I don't know about your cow, but top round steak and top round London broil can be delicious broiled medium rare.

My go-to for round steak is pepper steak. Cooks slowly -- but not *long* -- and *in tomato sauce*, which helps break down the meat. It's just sauce, onions, small pieces of meat, dash of Worcestershire, salt and pepper. (I don't like green pepper!) Serve over rice or just cook the rice IN with the meat and sauce.

OT: I have recently had some of the WORST hamburger of my life from our local grocery store. Twice now. They've lost a customer.

Exactly what Rhizo said. The rest of the meat is awesome. The meat was nice and tender, but the texture, to me, even in that yummy sauce, is just "dry".

Hmm,,,well there you go...maybe they left some fat on the roast, so that'll help.

Exactly what Rhizo said. The rest of the meat is awesome. The meat was nice and tender, but the texture, to me, even in that yummy sauce, is just "dry".

You could cut it into cubes and make beef stew with it. We used to raise our own beef and I sometimes did that with round steak.

Hopefully you didn't actually butcher a "cow". A cow is an older female bovine that has had more than 1 calf. Those usually end up at McDonald's.

I am guessing you had a steer or maybe a heifer butchered.

I am currently looking at over 500# of hamburger in my freezer. Had a steer with a broken leg that was a dark cutter - so all ground beef on that one. It is good though (dark cutters aren't good for steaks/roasts though)
-just didn't need to have all that hit my freezer at once.

How long did they age your beef Angela? We usually go for 3 weeks - no less than 2. Sure makes a difference in taste and texture.