Think about what you need to consider before buying round cuts of beef to get the best ... because they slowly tenderize the meat's fibers, which helps the steak absorb and retain moisture.

that the USDA recommends for non-tenderized steak. Use a meat thermometer inserted into the center of the beef rather than simply judging by the color of the meat. Letting the beef rest for ...

Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat.