A piece of steak on a fork
The Cut Of Steak That's Not Worth Its Bargain Price
Meat with more marbling tends to be tender and juicy, which is a far cry from round steak, a plain piece of meat with very few white streaks running within its lean texture.
This results in a cut that's tough, dry, flavorless, time-consuming, requiring more effort to cook. The buttery element from fat that enriches the beef aromas is missing.
To overcome this cut's downfalls, braise it to tenderize and extract its flavors. If pressed for time, use a kitchen mallet to pound the steak and weaken the connective tissue.