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What is the difference between a Top Round, London Broil, and Chatteau Briand (sp)?
I work in a meat market and this has been a bone of contention between my co-workers for some time. Would love to know for sure!
1 Answer
- Anonymous2 decades agoFavorite Answer
I have always found the Cook's Thesaurus to be a good quick and easy source for these sorts of questions:
http://www.foodsubs.com/Meats.html, then click on the links to the various "cuts" (loin, rib, etc) for detailed information on the particular kinds of cuts available from that area of the steer.