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 - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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