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The Japanese and Koreans use thinly cut slices of steak in a variety of dishes. In North American cuisine, steaks are usually cooked whole or cut into chunks for stews. Many Americans, however, use thin-sliced round steak to make the dried beef slices known as jerky. Slicing round steak for jerky can be easy, as long as the right tools are used and the correct steps are followed.
Wash the round steak under running water.
Pat the meat dry with paper towels.
Wrap the steak thoroughly in plastic wrap.
Place the round steak in the freezer for 30 minutes to 1 hour, until the meat is firm to the touch but not completely frozen.
Remove the meat, unwrap it, and place it on a cutting board.
Place the grain perpendicular to your body and slice across the grain, beginning on the right side of the round steak.
Slice the meat into thin strips, about 1/4-inch thick.
A meat-slicing machine produces more uniform slices of steak and should be opted for if available.
Use the leanest round steak you can buy. It makes the best-tasting jerky and it will not go rancid as quickly.
Place the meat back in the freezer for about 10 minutes if it becomes soft while slicing.