Eye round would be my guess… what is this cut within my cut? Ty <3
by tangoking
21 Comments
WonderfulJacket8
It’s just a part of the inside round. The eye round is a completely separate part of the round
Temporary_Nebula_729
Top round
stuntman_mike__
In french we call it “la poire” which translate to “the pear”. Its the most tender part of the round
doogie_howitzer74
“London Broil” is a preparation, not a cut. It is often one of three or four cuts so at times is comprised of different muscle
School_North
London broil is just a thick cut of top round doesn’t even really have to be from a specific section of the top round
TryndMusic
The opposite side from the first cut is split up in like 3 parts. It’s connected by a thin membrane. It’s all part of the steak but sometimes gets weak and separates.
AnxiousBreadBoi
season your meat.
cinic22
Currently…the right side.
MyAimSucc
Where’s the seasoning? This isn’t even dry brine+nothing else. Put some salt on that slab please
Throwedaway99837
That’s the butthole
Elegant-Interview-84
Please describe what you’re trying to do to this meat.
amandata2346
Touch the butt
choombatta
London Broil is a recipe, not a cut.
ApprehensivePut7034
That’s called the eye.
WorldlinessProud
London broil is flank, that is inside round.
Federal-Fox-7476
It’s intramuscular variation, most muscle groups are separated into what we call primals or sub primals in the meat industry, however some groups such as the “round” are extra lean hardworking muscles that aren’t always separated by intramuscular fat & arteries “visibly” it’s such a hard working muscle, limb, hind quarter that the seam actually buries the arteries & seam, so I could tell you to just watch beef anatomy on youttube for a more visual explanation,
I consider that the ‘head’ not so much an eye when we’re talking hind quarter because it’s not a lateral used muscle but vertical, & when 4 legged animals stand for most of there life, the muscle density can sometimes not show separation as easy to an untrained eye because your only looking at a small segment 1/16 of what is happening in the animal in reality, for every inside there is an outside, for every top there is a bottom, & than we have mirrored effects for left & right. Start with a chicken asking questions so you can understand small animals first is my suggestion
KokoTheTalkingApe
Ilford?
mikewilson2020
The probe is florida
Bacon_Tuba
There is no “London Broil” muscle in a cow, it’s just one of the ways butchers pass off cheap cuts to be used in a specific preparation. There are no set rules, it could be any cut off beef, it’s just typically top round – a cheap, lean cut prone to drying out. They’re good for making beef jerky.
DC4840
It’s a part of the cut, just where the muscle structure of the top round changes slightly
21 Comments
It’s just a part of the inside round. The eye round is a completely separate part of the round
Top round
In french we call it “la poire” which translate to “the pear”. Its the most tender part of the round
“London Broil” is a preparation, not a cut. It is often one of three or four cuts so at times is comprised of different muscle
London broil is just a thick cut of top round doesn’t even really have to be from a specific section of the top round
The opposite side from the first cut is split up in like 3 parts. It’s connected by a thin membrane. It’s all part of the steak but sometimes gets weak and separates.
season your meat.
Currently…the right side.
Where’s the seasoning? This isn’t even dry brine+nothing else. Put some salt on that slab please
That’s the butthole
Please describe what you’re trying to do to this meat.
Touch the butt
London Broil is a recipe, not a cut.
That’s called the eye.
London broil is flank, that is inside round.
It’s intramuscular variation, most muscle groups are separated into what we call primals or sub primals in the meat industry, however some groups such as the “round” are extra lean hardworking muscles that aren’t always separated by intramuscular fat & arteries “visibly” it’s such a hard working muscle, limb, hind quarter that the seam actually buries the arteries & seam, so I could tell you to just watch beef anatomy on youttube for a more visual explanation,
I consider that the ‘head’ not so much an eye when we’re talking hind quarter because it’s not a lateral used muscle but vertical, & when 4 legged animals stand for most of there life, the muscle density can sometimes not show separation as easy to an untrained eye because your only looking at a small segment 1/16 of what is happening in the animal in reality, for every inside there is an outside, for every top there is a bottom, & than we have mirrored effects for left & right. Start with a chicken asking questions so you can understand small animals first is my suggestion
Ilford?
The probe is florida
There is no “London Broil” muscle in a cow, it’s just one of the ways butchers pass off cheap cuts to be used in a specific preparation. There are no set rules, it could be any cut off beef, it’s just typically top round – a cheap, lean cut prone to drying out. They’re good for making beef jerky.
It’s a part of the cut, just where the muscle structure of the top round changes slightly
Meat