FoodBanter.com - View Single Post - how to tenderize inside round for chicken fried steak

jmcquown[_2_]

On 4/14/2019 9:32 PM, wrote:
> On Sunday, April 14, 2019 at 10:41:15 AM UTC-5, A Moose in Love wrote:
>>
>> i tried it once. i hammered the inside round steak until it was really thin. using the tenderizing side of a mallet. it was still pretty tough. any suggestions? maybe the next time, i'll buy cube steak and then still pound it out.
>>
> There's no need to tenderize cube steak; it's already gone through the
> tenderizer. All you need to do is decide if you are going to cook chicken
> fried steak or country fried steak or steak fingers.
>
I've made CFS from pounded round steak many times. The grade of meat
makes a difference. You can buy some really cheap crappy round steak
(Select?) that may never get tender, not even if you run over it with an
18-wheeler with spikes on the tires. Battering and frying it won't
help. Or you could try the cubed steaks but make sure it's a decent
cut. Don't go cheap.

Jill