Round steak: the kindest cut

There is a legacy of poverty associated with Appalachia, and for good reason. The rugged terrain of the mountains made Appalachia a difficult place to develop economically. Farming and mining aren't exactly known for yielding high wages, either.

But over the last 25 years or so, the South has experienced an economic boom, and some areas of Appalachia have benefited. And thanks to an improving and expanding system of interstate highways, better economic opportunities in the form of more and varied jobs have moved into Appalachia.

Despite economic growth, for which we are thankful, there are still many families with two parents working who struggle to get by. And those who have a little extra in their pockets make it a point to stretch their dollars. We don't waste food, and we make the best of what we have.

Years ago, families turned to round steak to help them make the most of what they had. It was a cheap cut from the hind quarters of the animal and it was versatile and flavorful, if prepared correctly.

Kathy Booth, a meat clerk at the Big Bear Plus in Ceredo, W.Va., said that's not so with round steak now. When Booth started working at the grocery store 25 years ago, round steak arrived at the store as a whole, and meat cutters there cut it into roasts and steaks. Now, because of FDA rules, the meat arrives already cut, shrink-wrapped, and more expensive. In fact, she said, her store rarely gets round steak unless it's on sale.

However, there is still call for it. At four grams of fat per three-ounce serving, those who are health conscious would appreciate having a guilt-free source of beef. But because it's so lean, it's tough. Booth says one of her customers likes to grill round steak, but to tenderize it, marinades it overnight in milk with his favorite steak seasonings.

We also can get around the problem of toughness by taking some tips from one of my old bachelor friends. A lifelong resident of Kentucky, this man taught me the basics of cooking round steak. From there, I've discovered a couple of other options for this Appalachian favorite.

Usually, round steak is sold in pieces ranging from one to two pounds. When preparing the steak, cut it into serving-size pieces.

Malcolm's Round Steak
1 pound of round steak cut into serving-size pieces (about four)
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil

Mix flour, salt and pepper together. Heat oil in skillet. Coat meat in flour mixture and brown in oil. Remove meat from skillet and place in ungreased, 13 by 9 baking dish. Add 1/4 cup water. Cover tightly with foil and bake for an hour and a half in 250 degree oven.

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