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...
Customer reviews for Member’s Mark USDA Choice Angus Beef Bottom Sirloin Ball Tip Steak, priced per pound for