Cutting a Top Round London Broil is not as complicated as it may seem. With the right technique and tools, anyone can do it with ease. Whether you are a cooking enthusiast or simply want to impress your friends and family with your culinary skills, this tutorial will guide you through the process step-by-step.
What is Top Round London Broil?
Before we dive into the cutting process, let’s first understand what Top Round London Broil is. It is a lean cut of beef that comes from the top round of the cow’s hind leg. It’s known for its rich and beefy flavor and is often used for grilling or broiling.
What Tools Do You Need?
To cut a Top Round London Broil, you need a few essential tools:
- Sharp Chef’s Knife
- Cutting Board
- Tongs
Make sure that your knife is sharp because dull knives can be dangerous to use and make cutting more difficult.
The Cutting Process
Now that you have your tools ready let’s start cutting:
Step 1: Prepare Your Work Area
Place your cutting board on a stable surface and make sure it doesn’t move around while you’re cutting. You don’t want to risk injuring yourself by losing control of your knife.
Step 2: Remove Excess Fat
Before you start cutting, remove any excess fat from the beef with your knife. This will make it easier to see the grain of the meat and will also remove some of the unwanted fat.
Step 3: Identify The Grain Of The Meat
The grain of meat refers to the direction in which muscle fibers run through the meat. It’s important to identify the grain of the meat before you start cutting because it will determine how tender or tough your final product will be.
Step 4: Cut Against The Grain
Using your knife, cut against the grain of the meat. This means that you need to cut perpendicular to the direction of the fibers. Cutting against the grain makes it easier to chew and digest, resulting in a more tender and juicy steak.
Conclusion
Cutting a Top Round London Broil is a simple process once you understand the basics. Remember to use a sharp chef’s knife, prepare your work area, remove excess fat, identify the grain of meat, and cut against the grain. With these steps in mind, you’ll be able to impress your guests with a perfectly cooked steak every time.