Do Ameicans call an "outside round roast" by a different name?!
Do Ameicans call an "outside round roast" by a different name?
I am trying to find some recipes and cooking information and I am not coming up with much which usually means I am using a Canadian only term.
Also if you have any great recipes, particularly for grilling this cut send them my way.
Answers:
Americans, Australians, Canadians and British all eat a lot of cow, but paradoxically they actually chop the cow up different "standard" ways when it is butchered.
The bit you are looking for a recipe for is the outside muscle of the upper leg, and is variously called the "Bottom round roast", the "outside round", "topside", "silverside" and flank, depending on where the knife went!
Source(s):
US:
http://www.askthemeatman.com/b_and_w_bee...
Canada:
http://www.steakperfection.com/beef/...
Australia:
http://virtualweberbullet.com/meatcharts...
Britain:
http://en.wikipedia.org/wiki/image:briti...
Other stuff:
http://www.hormel.com/templates/knowledg...
We call it "bottom round".
Americans call this cut bottom round roast
Every part of the beef has at least 3 names an local names for every language.
Where did they come up with London broil for flank steak?
Get out your dictionary.
Ask your local butcher for a chart or where to get a poster.