On 2020-05-24 11:01 a.m., cshenk wrote:

> Yes. Thats what I use too. Most ground beef and pork are from the
> less expensive cuts. They actually work better IMHO.
>
> I'm with you on the names. We have one called 'london broil' (no
> relation to actual London cuts, but a method of cooking). With care,
> London Broil can make an excellent steak cut but it's tough as nails if
> overcooked.
>
> https://culinarylore.com/dishes:what-is-london-broil/
>
> Flank or top round might be your name for it and yes, we know those are
> radically parts of the cow....
>
> We did a fairly sizable grinding run last weekend.
>

Around here, London Broil is a flank steak wrapped around sausage meat
and sliced into pieces about an inch thick... thick enough that they
don't curl up and spill their guts in the pan but thin enough not to
have long tough fibres in the meat.