"sf" > wrote in message
...
> On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>
>>Gee... I will google later, but when my mom did London broil, it
>>wasn't flank steak. It was some very thick cut of beef. It may
>>have been called London broil. I dunno.
>
> Yes, that's what I remember too and it was labeled London Broil. No
> hint of what it really was on the package.
>
>
All fresh meat sold in the US MUST be clearly labeled indicating from what
animal and which cut... you are obviously incapable of reading the label.
That the label also indicated London broil was merely a suggestion of usage,
just like large cuts of chuck are often also labeled Pot Roast, that is not
meant to indicate that one can't grind it for burgers/meat loaf. London
broil is a recipe, not a cut of meat... if it's top round it will say top
round, if it's flank steak it will say flank steak, and if it's sirloin it
will say sirloin... there is nothing preventing one from using such cuts for
dishes other than London broil, all can be braised, and often are.