Very nice was nice and tender when husband cooked them

Marinated and pan cooked was delicious

These steaks are excellent. I have been buying them for years. I marinade them for 1-10 hours before grilling and they always come out great. What I noticed about the thickness is the Brooklyn, OH store cuts them 1" thick, and therefore, you can buy 4-5 steaks for under $10. However, the Fairlawn, OH store cuts them at 2" thick, which is a bit much and they cost $20. I prefer the 1" thick version for grilling.

Great steak for anything, I use it for steak on the grill or air fryer, cut it up for Philly cheese steak, make tacos with it, make jerky and also grind it up for burgers. Cut it into bites fry it and make a gravy and put it on mashed potatoes

Delicious 😋

Taste yummy

I like these on the grill and very affordable

Good, lean excellent flavor beef perfect for the charcoal grill.

Ok, I keep hearin good & bad thing's about the Bottom Round Steak's. Now, with my own experience(As, I can only speak for myself, and those I ate the steak's with, after askin them, what they thought about the steak's, as well), as I grilled 4 of them on the grill 2 night's ago, we all loved them! And, not a bad price(Since, we are technically in a recession, with the inflation price's), for these steak's, as well. Now, I will have to address the fact, that these are not for "well-done", or any steak's that are "medium-well to well done", as these are more for "rare to medium" cooked steak's, or they get tough and chewy, unlike the top-round, or the ribeye steak's. Now, the easiest way to help soften up the meat, before cooking them, to make them just as good as, the T-bone's, top round, ribeye, or any of the other higher grade steak's is, to take some sea salt and whatever other seasoning's you like, and give it a good rub in, and then, best thing to use is, a vacuum sealer system, and either use the container's, for marinating thing's, or you can just vacuum seal it in a bag, as if you were going to store it(Which, the marinade is a good idea, to put it on, before you freeze it, as you naturally marinade it, then), and just let it set overnight. If you don't have these mean's? Then, you can just put it in a Ziploc bag, extracting as much air as possible, marinating it over night, for the shortest time. Whereas, the vacuum sealing, you can cook it in hour's, instead. Now, you can do this before, or after you vacuum seal it. You can take the roller tenderizer, or the spiked hammer tenderizer, and give them a good medium whack all over the steak's, to help break the microscopic tendon's, that make the meat as tough as it is. And, I would suggest doing it before & afterwards, as the before help's the meat absorb the salt, to tighten up the microscopic tendon's even more, making them even more brittle, for smackin it with the hammer afterwards, or rollin the spiked tenderizer over it, to sever those tendon's, softening up the meat. Now, my suggestion on the hammer strength to use is, comparing the swing to making cubed steak's, as the 100% power, while you want to use 25-30% power, for these, just to give that microscopic tendon a quick shock, and snap it, while keepin the basic shape of the steak's. Now, many people may think that the salt(I always used sea salt) would dry out the steak's, when in fact, it will actually cause it to be more juicy! To give you an idea on how juicy they usually will be, if you cook them no further than medium, the 4 steak's that I did, caused a full plate of juice, while they were still juicy inside, as well, as I was letting them rest, before we ate them. And, it is a very good idea, to allow your steak's to rest(Sit on a plate), for about 10 minute's before serving them...

Steaks had so much fat on them wasn't worth the price at all !!!