London broil and top round are both popular cuts of beef that are often used for grilling or roasting. They are both lean cuts of meat that can be quite flavorful when cooked properly. However, when it comes to tenderness, there is a notable difference between the two.
London Broil:
London broil refers to a cooking method rather than a specific cut of meat. It typically involves marinating a thick cut of beef (usually top round or flank steak) and then grilling or broiling it quickly at high heat. The result is a flavorful outer crust and a juicy, medium-rare center.
Tenderness:
London broil made from top round can be tender if cooked and sliced correctly. However, it is generally not as tender as other cuts like filet mignon or ribeye. This is because top round comes from the hindquarters of the cow, which contains more connective tissue and less fat compared to cuts from the more desirable loin or rib sections.
Tip:
- To ensure maximum tenderness, it is important to marinate the London broil before cooking. This helps break down some of the tough fibers in the meat.
- Slicing London broil against the grain also helps make it more tender. This means cutting across the muscle fibers rather than parallel to them.
Top Round:
Top round is a cut of beef that comes from the upper portion of the cow’s hind leg. It is typically lean and has less marbling compared to other cuts like ribeye or strip steak.
Tenderness:
Top round is not as tender as some other cuts of beef. It has a tendency to be tougher and chewier due to the presence of more connective tissue. However, it can still be quite flavorful if cooked and sliced correctly.
Tip:
- Using a marinade or tenderizing the top round with a meat mallet before cooking can help improve its tenderness.
- Cooking it to medium-rare or medium doneness and slicing it thinly against the grain can also help make it more tender.
Conclusion:
When it comes to tenderness, London broil made from top round may have a slight edge over simply cooking top round on its own. The marinating and grilling/broiling process used in making London broil can help break down some of the tough fibers in the meat, resulting in a more tender end product.
However, it is important to note that neither London broil nor top round will be as tender as premium cuts like filet mignon or ribeye. Proper cooking techniques, such as marinating, slicing against the grain, and cooking to medium-rare or medium doneness, are essential for achieving optimal tenderness.
In summary, while both London broil and top round are relatively lean cuts of beef that can be flavorful when cooked properly, London broil made from top round is generally more tender due to the marinating and grilling/broiling process. However, neither cut will be as tender as more premium cuts of beef.