Jul 8, 2011, 1:52 PM
Post #6 of 9
You're probably right, Bennie. If the butcher is cutting thin slices of top-round steak (pulpa = round steak, but rarely, if ever, cut the same as U.S. round steak) by butterflying them, it does look like a bat. I just saw my butcher doing exactly that a few days ago while I was waiting for him to cut my order.
(This post was edited by mazbook1 on Jul 8, 2011, 3:27 PM)