I know that London Broil is a method, not a cut. But some stores do
label cuts as London Broil. I thought that's what we bought. Last
night I pulled a package out of the freezer and put it in the fridge.
I just looked at it and it says: Boneless Chuck Petite Steak.
Googling says it's usually top round roast. The steaks are about 3/4
inch thick. Here's a pictu

http://i32.tinypic.com/hs2hpy.jpg

Will these work for London Broil? Is there a better way to use them?

Any help is always appreciated.

Lou

"Lou Decruss" > wrote in message
...
>I know that London Broil is a method, not a cut. But some stores do
> label cuts as London Broil. I thought that's what we bought. Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. The steaks are about 3/4
> inch thick. Here's a pictu
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil? Is there a better way to use them?
>

Too much fat.

"cybercat" wrote:
> "Lou Decruss" wrote:
>
> >I know that London Broil is a method, not a cut. �But some stores do
> > label cuts as London Broil. �I thought that's what we bought. �Last
> > night I pulled a package out of the freezer and put it in the fridge.
> > I just looked at it and it says: Boneless Chuck Petite Steak.
> > Googling says it's usually top round roast. �The steaks are about 3/4
> > inch thick. �Here's a pictu
>
> >http://i32.tinypic.com/hs2hpy.jpg
>
> > Will these work for London Broil? �Is there a better way to use them?
>
> Too much fat.

Yes, those specimens are a bit fatty for the cut, but worse is that
fat is yellowish, indicating it's cut from an old animal... that's
becaue it's
Angus branded beef, they call it "Choice Angus", but that's not USDA
choice... branded beef has no USDA grade, branded beef can't have a
USDA grade. One who truly wants quality at a fair price should never
buy branded beef.

Ordinarilly that would be an excellent cut (flat iron steak) for the
grill. Also one should never use previously frozen beef for grilling.

Sheldon <Sheldon >> wrote:

> Angus branded beef, they call it "Choice Angus", but that's not USDA
> choice... branded beef has no USDA grade, branded beef can't have a
> USDA grade.

There you go spreading those lies again. I pointed you towards
several references to graded ad branded beef last time you said
this, but I guess it still hasn't sunk into your immensely thick
skull.

-sw

"Lou Decruss" > wrote in message
...
>I know that London Broil is a method, not a cut. But some stores do
> label cuts as London Broil. I thought that's what we bought. Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. The steaks are about 3/4
> inch thick. Here's a pictu
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil? Is there a better way to use them?
>
> Any help is always appreciated.

Flank steak or round is what is typically used. It has less flavor IMO than
chuck but the texture is not what people would recognize as LB. Still, what
the hell? Just find a butcher who will cut you a 2 inch cut of chuck and
have at it. It's bound to taste good though you run the risk of incurring
the wrath of the purists on this group (most of whom have never cookd one in
their life) who just may find your heresy more than they can handle. I
mean just who the **** do you think you are anyway? A cook?

Paul

On Mar 22, 11:13�am, Lou Decruss > wrote:
> I know that London Broil is a method, not a cut. �But some stores do
> label cuts as London Broil. �I thought that's what we bought. �Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. �The steaks are about 3/4
> inch thick. �Here's a pictu
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil? �Is there a better way to use them?
>
> Any help is always appreciated.

That's definitely chuck, NOT round... that's beef chuck top blade
steak boneless: http://www.beefretail.org/markchuck.aspx

http://www.beefandvealculinary.com/b...kflatiron.aspx

No reason you can't marinate and grill top blade steak.


SHELDON

On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:

>I know that London Broil is a method, not a cut. But some stores do
>label cuts as London Broil. I thought that's what we bought. Last
>night I pulled a package out of the freezer and put it in the fridge.
>I just looked at it and it says: Boneless Chuck Petite Steak.
>Googling says it's usually top round roast. The steaks are about 3/4
>inch thick. Here's a pictu
>
>http://i32.tinypic.com/hs2hpy.jpg
>
>Will these work for London Broil? Is there a better way to use them?
>
>Any help is always appreciated.
>
>Lou

I think top round is the cut usually used for London Broil.

koko
---
http://www.kokoscorner.typepad.com
updated 3/20
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sat, 22 Mar 2008 09:53:30 -0700, wrote:

>On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:
>
>>I know that London Broil is a method, not a cut. But some stores do
>>label cuts as London Broil. I thought that's what we bought. Last
>>night I pulled a package out of the freezer and put it in the fridge.
>>I just looked at it and it says: Boneless Chuck Petite Steak.
>>Googling says it's usually top round roast. The steaks are about 3/4
>>inch thick. Here's a pictu
>>
>>http://i32.tinypic.com/hs2hpy.jpg
>>
>>Will these work for London Broil? Is there a better way to use them?
>>
>>Any help is always appreciated.

Those look like they're good for "pound your own" Swiss Steak.

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See return address to reply by email
remove the smile first

On Mar 22, 1:04�pm, sf wrote:
> On Sat, 22 Mar 2008 09:53:30 -0700, wrote:
> >On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:
>
> >>I know that London Broil is a method, not a cut. �But some stores do
> >>label cuts as London Broil. �I thought that's what we bought. �Last
> >>night I pulled a package out of the freezer and put it in the fridge.
> >>I just looked at it and it says: Boneless Chuck Petite Steak.
> >>Googling says it's usually top round roast. �The steaks are about 3/4
> >>inch thick. �Here's a pictu
>
> >>http://i32.tinypic.com/hs2hpy.jpg
>
> >>Will these work for London Broil? �Is there a better way to use them?
>
> >>Any help is always appreciated.
>
> Those look like they're good for "pound your own" Swiss Steak.

Actually that's not a good cut for Swiss steak... and Swiss steak is
not pounded, Swiss steak is *cubed*. Actually pounded meat is not
acceptable culinary nomenclature... I think you're confused, you're in
the wrong venue, pounded meat is sexual terminology... you've been
watching too much porn. hehe

On Sat, 22 Mar 2008 10:24:40 -0700 (PDT), Sheldon >
wrote:

>On Mar 22, 1:04?pm, sf wrote:
>> On Sat, 22 Mar 2008 09:53:30 -0700, wrote:
>> >On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:
>>
>> >>I know that London Broil is a method, not a cut. ?But some stores do
>> >>label cuts as London Broil. ?I thought that's what we bought. ?Last
>> >>night I pulled a package out of the freezer and put it in the fridge.
>> >>I just looked at it and it says: Boneless Chuck Petite Steak.
>> >>Googling says it's usually top round roast. ?The steaks are about 3/4
>> >>inch thick. ?Here's a pictu
>>
>> >>http://i32.tinypic.com/hs2hpy.jpg
>>
>> >>Will these work for London Broil? ?Is there a better way to use them?
>>
>> >>Any help is always appreciated.
>>
>> Those look like they're good for "pound your own" Swiss Steak.
>
>Actually that's not a good cut for Swiss steak... and Swiss steak is
>not pounded, Swiss steak is *cubed*. Actually pounded meat is not
>acceptable culinary nomenclature... I think you're confused, you're in
>the wrong venue, pounded meat is sexual terminology... you've been
>watching too much porn. hehe

I've only purchased "cubed" meat once or twice at the most and wasn't
impressed. I'd pound them with one of these
http://images.jupiterimages.com/comm...6/23037608.jpg
http://www.zesco.com/pImages/093/093-D-189.jpg
beating in some flour, brown before braising and call it swiss steak.

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remove the smile first

Sheldon <Sheldon >> wrote:

> Actually that's not a good cut for Swiss steak... and Swiss steak is
> not pounded, Swiss steak is *cubed*.

It's almost always pounded. Even if you use cubed, they still get
pounded.

http://www.merriam-webster.com/dictionary/swiss%20steak
http://en.wikipedia.org/wiki/Swiss_steak

-sw

On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:

>I know that London Broil is a method, not a cut. But some stores do
>label cuts as London Broil. I thought that's what we bought. Last
>night I pulled a package out of the freezer and put it in the fridge.
>I just looked at it and it says: Boneless Chuck Petite Steak.
>Googling says it's usually top round roast. The steaks are about 3/4
>inch thick. Here's a pictu
>
>http://i32.tinypic.com/hs2hpy.jpg
>
>Will these work for London Broil? Is there a better way to use them?
>
>Any help is always appreciated.
>
>Lou

Lou,
I've always thought that Chuck was a little tougher piece of meat,
that wasn't good for grilling.
I must have the wrong idea, or cut of meat in mind.

koko
---
http://www.kokoscorner.typepad.com
updated 3/20
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:

>I know that London Broil is a method, not a cut. But some stores do
>label cuts as London Broil. I thought that's what we bought. Last
>night I pulled a package out of the freezer and put it in the fridge.
>I just looked at it and it says: Boneless Chuck Petite Steak.
>Googling says it's usually top round roast. The steaks are about 3/4
>inch thick. Here's a pictu
>
>http://i32.tinypic.com/hs2hpy.jpg
>
>Will these work for London Broil? Is there a better way to use them?
>
>Any help is always appreciated.
>
>Lou

the thread of gristle might be a nuisance to deal with, and
three-quarter inch would be hard to slice on the diagonal. on the
other hand, the fat picks up any marinade well.

the package you have says stew or chili more to me. or you could
marinate it in your london broil marinade and just eat it as you would
any steak.

your pal,
blake

On Mar 22, 1:32�pm, blake murphy > wrote:
> On Sat, 22 Mar 2008 15:13:52 GMT, Lou Decruss > wrote:
> >I know that London Broil is a method, not a cut. �But some stores do
> >label cuts as London Broil. �I thought that's what we bought. �Last
> >night I pulled a package out of the freezer and put it in the fridge.
> >I just looked at it and it says: Boneless Chuck Petite Steak.
> >Googling says it's usually top round roast. �The steaks are about 3/4
> >inch thick. �Here's a pictu
>
> >http://i32.tinypic.com/hs2hpy.jpg
>
> >Will these work for London Broil? �Is there a better way to use them?
>
> >Any help is always appreciated.
>
> >Lou
>
> the thread of gristle might be a nuisance to deal with, and
> three-quarter inch would be hard to slice on the diagonal.

No nuisance at all. With flat iron steak the vein of connective
tissue is typically removed prior to cooking. And usually each half
is sliced crosswise into three parts before grilling, this prevents
curling and makes for a better presentation. Flat iron steak is
excellent, tender and very flavorful.

Sounds like a panhandler's cardboard sign:

Will work
for London broil

"Chuck Steak" > wrote in message
news
>
> Sounds like a panhandler's cardboard sign:
>
> Will work
> for London broil
>
>

hahaha! Weird. Abstract. I like it.

"Lou Decruss" > wrote in message
...
> I know that London Broil is a method, not a cut. But some stores do
> label cuts as London Broil. I thought that's what we bought. Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. The steaks are about 3/4
> inch thick. Here's a pictu
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil? Is there a better way to use them?
>
> Any help is always appreciated.
>
Most cuts sold in major supermarkets that are labelled as London Broil tend
to be labeled something like "Beef Round London Broil"; however, that's
usually more of a Round Steak cut rather than a Top Round Roast.

One time on Usenet, Lou Decruss > said:

> I know that London Broil is a method, not a cut. But some stores do
> label cuts as London Broil. I thought that's what we bought. Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. The steaks are about 3/4
> inch thick. Here's a pictu
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil?

Not really, that's a lot of fat. I choose round or what they
label as Chataubriand (I can say it, but can I spell it?).
Something lean, anyway, when I make London Broil.

> Is there a better way to use them?
>
> Any help is always appreciated.

You probably wouldn't like my recommendation, but it's tasty:
wrap them in foil with some onion soup mix and bake for an
hour...

--
Jani in WA

"Lou Decruss" > wrote in message
...
>I know that London Broil is a method, not a cut. But some stores do
> label cuts as London Broil. I thought that's what we bought. Last
> night I pulled a package out of the freezer and put it in the fridge.
> I just looked at it and it says: Boneless Chuck Petite Steak.
> Googling says it's usually top round roast. The steaks are about 3/4
> inch thick. Here's a picture
>
> http://i32.tinypic.com/hs2hpy.jpg
>
> Will these work for London Broil? Is there a better way to use them?
>
> Any help is always appreciated.
>
> Lou
>
>
Lou, Beef Chuck, or Shoulder has to be cooked a long time to break all the
connective tissue down.
Braised chuck in any form is one of the tastiest cuts of beef.

Kent