Where are you getting your meat that a round steak tastes better than a rib or loin steak?? You must not be in beef country.
The round is the toughest of all the cuts and must be specially prepared in order to even be able to chew it. The flavor of meat comes from the fat, namely the intermuscular fat or marbeling, the more the better. The round has virturally no marbeling in it. The best steaks (most tender and/or most marbeling come from the rib (ribeye) or the loin (kc strip & tenderloin or t-bone & porterhouse depending if you want boneless or bone-in).
You REALLY need to come to beef country and eat a properly cooked well marbled steak. I feel bad for you that you haven't experienced one.
BTW, thanks for making me hungry when I don't have any steaks thawed out! ;)
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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