Does anyone know which part of the top round is called the "oyster cut" ?
In New Jersey, where top round is the preferred cut for London Broil, the ultimate cut of the top round used for london broil is called the "oyster cut." I need to know how to describe this cut to a San Francisco butcher. Does anyone know where in the top round this cut originates? Does anyone know a San Francisco butcher that is familiar with it?