Still another

[hotwine]

You're about right, WW.
Drew, the roundsteak is pretty tough, and needs tenderizing somehow. It's from the hip area of the critter, and provides the meat for Swiss steak, stir-fry, smothered steak, and probably some other beef dishes that I'm forgetting right now. The cut of beef is known as the "round". The steaks need to be cut fairly thin, on the order of 1/2" or so, and then pan-fried or stewed in juices. You wouldn't want to barbecue one of those suckers, unless you marinated it for several hours beforehand. I've not tried it that way. Roundsteaks are usually the last part of a beef order that we consume; by the time we gnaw through a few weeks' worth of Swiss steak, smothered steak and stir-fry, we're ready for another side of beef. (I'm to pick one up Tuesday.)