What type of meat is this and how do I correctly divide it
What type of meat is this and how do I correctly divide it
by Inner-Concentrate386
6 Comments
nowcalledcthulu
That looks like a top round to me. I believe the British call it top side. I would cut that in half with the grain, then cut thick London broils out of it. Like 1.5-2 inches thick. It’s super duper lean, so cook it pretty rare.
Dirty_Farmer_John
That looks like a whole Top Round. Clean some the fat off, leave some fat on the cap if it’s still on the round. Make yourself a beautiful roast beef.
AutomaticBowler5
Other 2 comments were correct when sating top round. Slice 1.25-1.5 inch against the grain for a London broil (cook quick and hot until med-rare and slice thin at an angle), cut into roast size chunks, slice thin for jerky, milanessa or rouladin. You can always cut into 1x1in stew meat.
Decided-2-Try
Since London broil has been mentioned, I want to note that if you season/marinate as per usual, then wrap tightly in foil, shove a probe in it and bake to about 125°F in the lowest oven setting you have (mine is 170°F but I can get it to run as low as 150 by messing with calibration), then grill sear after baking, you’ll have the best London broil you’ve ever tasted.
The only downside is, this takes several hours.
gimmethal00t
Top sirloin. YouTube how to break it down.
BluePoleJacket69
Other commenter said to slice it thin for jerky—if you do that, stick it in the freezer for a little bit (about an hour) so that it stiffens up more and would be easier to cut.
6 Comments
That looks like a top round to me. I believe the British call it top side. I would cut that in half with the grain, then cut thick London broils out of it. Like 1.5-2 inches thick. It’s super duper lean, so cook it pretty rare.
That looks like a whole Top Round. Clean some the fat off, leave some fat on the cap if it’s still on the round. Make yourself a beautiful roast beef.
Other 2 comments were correct when sating top round. Slice 1.25-1.5 inch against the grain for a London broil (cook quick and hot until med-rare and slice thin at an angle), cut into roast size chunks, slice thin for jerky, milanessa or rouladin. You can always cut into 1x1in stew meat.
Since London broil has been mentioned, I want to note that if you season/marinate as per usual, then wrap tightly in foil, shove a probe in it and bake to about 125°F in the lowest oven setting you have (mine is 170°F but I can get it to run as low as 150 by messing with calibration), then grill sear after baking, you’ll have the best London broil you’ve ever tasted.
The only downside is, this takes several hours.
Top sirloin. YouTube how to break it down.
Other commenter said to slice it thin for jerky—if you do that, stick it in the freezer for a little bit (about an hour) so that it stiffens up more and would be easier to cut.