[Yardstick]

So it doesn’t refer to the particular cut of beef but the fact that it’s been hammered?

[MHGinTN]

Actually, there are ‘tines’ which make punch cuts int he senews of the meat, and that tenderizes toughter cuts. MArinated in Dale’s Steak Sauce, they’re absolutely yummy!

[PAR35]

Usually round steak, cut about 1/4 thick (or even thinner) and tenderized before cooking.

I dredge it in a flour (or flour and cornmeal), salt and pepper mixture, pan fry it, and then use the rest of the flour mixture for a white gravy (Texas style) or brown gravy (southern style).

Serve it and the gravy with mashed potatoes or rice, and you’ll be full for not a whole lot of money. (Tell your rich friends its a Barvarian schnitzel, serve it with potato dumplings for that presentation).

[Focault's Pendulum]

So it doesn’t refer to the particular cut of beef but the fact that it’s been hammered?

It tastes even better when you're hammered!!!