Glossary entry (derived from question below)
English term
London broil
| 5 +2 | London Broil |
Marea
|
| 5 -1 | Bife de Vacío Londinense |
amj_services (X)
|
| 4 | aguayón (en México) |
Rosa Maria Duenas Rios (X)
|
| 3 | cocción a la parrilla estilo londinense |
Adriana Vozzi
|
| 1 | below |
J Celeita (X)
|
PRO (1): John Hughson (J.D., M.B.A. Finance)
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Proposed translations
London Broil
I come from a family dedicated to the cattle business! :-)
| agree |
Maria Milagros Del Cid
1 hr
|
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Thanks Maria. Regards.
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| agree |
Paula Hernandez
: Sí, por lo visto es un corte especial de carnes de vacío. Puede servirse la rueda entera o cortado en bifes.
3 hrs
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Thanks Paula. Regards.
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Bife de Vacío Londinense
| disagree |
Adriana Vozzi
: It is not a cut of beef. bbq.about.com/od/steaks/a/aa101604a.htm
21 mins
|
| neutral |
J Celeita (X)
: bife would be steak...this is not steak, but more like a roasting meat type...its not very tender if cooked like a steak
34 mins
|
More than 15 years translating
Native in: Spanish 
Works in: English to Spanish, Spanish to English
cocción a la parrilla estilo londinense
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Note added at 28 mins (2005-08-05 17:28:12 GMT)
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http://bbq.about.com/od/steaks/a/aa101604a.htm
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Note added at 50 mins (2005-08-05 17:50:30 GMT)
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Unless you want to write the phrase in Italics with an explanation
below
http://www.askthemeatman.com/london_broil.htm
http://www.pampaspride.com/nomenclatura_cortes_internacional...
http://www.mhr-viandes.com/en/docu/docu/lexique.htm
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Note added at 1 hr 19 mins (2005-08-05 18:19:30 GMT)
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I called my local meat guy and he says that the name of the cut is \"aguayon\". But that could be a local/regional term. I did a search and came up with:
http://www.usmef.org/IMM/IMM_beef/5_imm_beef_round.pdf (go to \"round family\")
http://www.parrilladas.com/impresion.asp?ID=548
This web site has a recipe for \"Aguayon Asado\"...that could be it
aguayón (en México)
London Broil used to be a cooking method but, nowadays, many supermarkets in the US sell it as a meat cut. See: http://www.askthemeatman.com/london_broil.htm
From the aboe link, the meat cut name is round roast, and top round roast to be more precise. Following are two links which include a drawing that clearly indicated the part of the beef that constitutes "round roast" and "aguayón".
http://www.wsr3.com/graphics/beef/beef_wholesale_cuts.jpg
http://images.search.yahoo.com/search/images?p=aguayon&ei=UT...
Hope it helps!
Discussion