Went to a Brazilian BBQ joint. They served a bottom round that was super tender. How did they do it?

This was at Fogo de Chao--one of those joints that come around to your table slicing off pieces of meat on a skewer.

The bottom round was served pretty rare, not thinly sliced, but it was not chewy at all. The meat itself was really savory, so I don't think it was soaked in pineapple juice or a tenderizer of that nature. I was pretty blown away.

I've tried making bottom round, made sure to slice the meat thinly and against the grain, and the rare portions are still pretty chewy.

Anyone have any ideas how I could emulate this?

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