Is Top Round the Same as London Broil?
The short answer is no, top round and London broil aren't the same thing. While they're often confused, and even sometimes used interchangeably in butcher shops, they represent different aspects of the beef cut. The key difference lies in the cut of meat and, consequently, how it's prepared.
What is Top Round?
Top round is a relatively lean cut of beef coming from the upper portion of the hindquarter. It's known for its leanness, making it a popular choice for those watching their calorie and fat intake. However, because of its leanness, top round can be quite tough if not cooked properly. Slow cooking methods, such as braising or stewing, are generally recommended to achieve tenderness. Marinades can also help to break down some of the tough muscle fibers.
What is London Broil?
London broil isn't actually a specific cut of beef; it's a cooking method applied to a tough cut of beef, typically top round, flank steak, or sirloin tip. The defining characteristic of London broil is that it's usually thinly sliced against the grain after being quickly seared or grilled. This slicing technique is crucial to its tender texture. While the name suggests a slow broiling method, the modern approach involves high-heat searing to create a flavorful crust while maintaining some juiciness inside. Because of the quick cooking, a marinade is almost always necessary to enhance flavor and tenderize the meat.
Why the Confusion?
The confusion arises because top round is a frequently used cut for London broil preparations. Butchers may label a top round as "London broil" because it's a common choice for this cooking method. However, other cuts, like flank steak and sirloin tip, can also be used. Therefore, while top round is often used for London broil, it's not the defining ingredient.
What's the Best Way to Cook Top Round?
As mentioned earlier, top round benefits from slow cooking methods that break down its tough connective tissues. Consider these options:
- Slow Cooking/Braising: This method yields a tender and flavorful result.
- Pot Roasting: Similar to slow cooking, this method involves cooking the meat in liquid in a covered pot.
- Stewing: Top round works well in stews, where it adds a lean protein source.
What's the Best Way to Cook London Broil?
London broil requires a different approach:
- Marinating: Essential to tenderize and enhance flavor. Use a marinade for at least several hours, or even overnight.
- High-Heat Searing: Grilling or pan-searing at high heat creates a flavorful crust.
- Thin Slicing Against the Grain: Crucial for tenderness. This is done after cooking.
In Summary:
Top round is a specific cut of beef, while London broil is a cooking method often applied to top round (and other similar cuts). While frequently used together, they are not interchangeable terms. Understanding this distinction helps you select the right cut and cooking method to achieve the desired result.
