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.
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Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.