My husbands grandfather butchered a steer for us and now we have a lot of round steaks. I'm not really sure what to do with them? Do I grill them, cut them up, put them in a roast??
Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. It's a fairly inexpensive cut of meat that is divided into cuts "including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin" (via Wikipedia).
I'd recommend braising or slow cooking it as that's the best way to get is soft/tender and not end up with a tough/chewy.
Eat by turning the plate till it's gone.
Make jerky! https://food52.com/recipes...
I agree with savorthis. It makes great jerky. Otherwise, braising low and slow is a good way to go.
When my children were growing up, I used to trim it and grind it with one or two pieces of bacon to make ground beef.
Also you can tenderize it and use it for chicken fried steak or fajitas
Makes a great Green bell pepper steak or Swiss steak--oven prepared
It is not a favorite cut but you can tenderize it using a needling device meat tenderizer, they don't cost too much, but try to get a good one so you don't have to work so hard as the cheap ones. If you have a lot of round steak it is worth buying a decent one. Meanwhile pound it a bit with a regular tenderizer or the edge of a heavy pan. That makes it like cube steak but the butcher has a big machine for that. Alton Brown has a great Swiss Steak recipe for it that is a classic.
He also uses it for country fried steak but that isn't a dish that appeals to me.
And country style