sf wrote:
> On May 21, 8:00 am, "brooklyn1" > wrote:
>> "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.
>
> I can safely say it was long enough ago that those rules weren't in
> place. That's why I don't see "London Broil" sold anymore. Meat is
> labeled correctly now.
>
> sf
Around here they sell "Texas Broil", looks to be what was once labeled
"London Broil." If it's cheap enough I buy it.