Terry Pulliam Burd wrote:
> On Fri, 7 Jan 2005 10:39:47 -0600, "jmcquown" >
> wrote:
>
>> I've never prepared this particular cut of beef before.
>
> <snip>
>
> One thing I've noticed as I've traveled around the U.S. is that
> different parts of the country call different cuts of beef (in
> particular) different things. Here in SoCal, for instance, what they
> call a "Spencer roast" I called a "Ribeye roast" back in the midwest.
> What does this cut look like?
>
> Terry "Squeaks" Pulliam Burd

Indeed, they do. I'm starting to see top round labelled (parenthetically)
as London Broil where I never saw that before. This looks like a leaner
version of chuck roast.

Jill