Which part of a cow does UK "frying steak" come from?

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What part of the cow is frying steak?

This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly.

What part of the cow is London broil?

Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.

Which part of the cow do most steaks come from?

Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.

Where does the steak beef come from?

Although the cuts that come from these animals often use different names, like venison or pork, they're all technically steaks since the butcher cut against the grain of the muscle. In most cases, however, the beef you see in a grocery store comes from a cow.

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How To Butcher A Cow. A Forequarter Of Beef. Part.2. Retail Cuts. #SRP

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