Description
The top round is the upper inner thigh of the animal. It is made up of five muscles, the semimembranosus, the adductor, the gracilis, the pectineus, and the sartorius. A trimmed top round excludes any excess fat or connective tissue, but includes all five muscles. It is generally cut in half and then portioned into large steaks. These steaks are commonly referred to as london broils. It's should be noted that the term "london broil" is a cooking method and not a specific cut of meat.