This morning I bought a 2 1/2 lb London Broil.
I have never made London Broil before and would like some suggestions on the
best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
an oven broiler as optional cooking methods.
Any suggestions would be greatly appreciated. We tend to like our beef only
slightly pink inside if that makes any difference at all.
Thank you,

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

"Jarkat2002" > wrote in message
...
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on
the
> best way to cook it. Of course I have an oven, an iron skillet, a gas
grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef
only
> slightly pink inside if that makes any difference at all.
> Thank you,
>
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

What is generally sold as London Broil is usually Top Round.

There are choices:

A. Grill, broil or pan fry to no more then medium rare and slice into
strips to serve.
B. Braise the meat.

Top round is generally a pretty lean and tough piece of meat, hence the
slicing into strips to serve. It will take marinating quite well. If then
cut is thick it can be used as "utility beef" for braised dishes stews or
soups.

Dimitri

We just had London Broil this past Sunday. The best way I know is to
grill it. Sunday was excellent grilling weather in Washington State.
My husband did tenerize it first before putting it on the grill I
believe he just used meat tenderizer and nothing else. We have a
charcoal grilll not a gas one. He did cook until it was medium rare and
excellent.

On 01 Apr 2004 12:53:35 GMT, Jarkat2002 > wrote:
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on the
> best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef only
> slightly pink inside if that makes any difference at all.
> Thank you,
>

This has become our standard recipe, and was a hit at the last
Chicago cook-in. I've only tried it with top round.

Ariane

Ginger-Soy London Broil
>From Steven Raichlen's _How to Grill_
Serves 4

1 piece (2 inch) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1 inch cubes
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley (we used cilantro)
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil [We used olive oil]
1/2 tsp. black pepper
1 beefsteak (1 1/4-1 1/2 inches thick; 1 1/2 to 2 lbs) cut from top or
bottom round or 1 flank steak (1 1/2 to 2 lbs.)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in
a food processor and process until a smooth paste forms. Add the
wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and
spread the marinade over it. Let marinate in the refrigerator,
covered, for at least 4 hours, ideally 6 hours or even overnight (12
hours) if time permits, turning steak a few times.

Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Remove the steak from the
marinade and drain well. Place the steak on the hot grate and grill
until cooked to taste, 6-8 minutes per side for medium-rare, 2 minutes
more per side for medium, rotating the steak 90 degrees after 3
minutes if a crosshatch of grill marks is desired.

Transfer the steak to a cutting board and let rest for 5 minutes.
Using a sharp knife, carve it into broad thin slices, holding the
knife blade at a 45 degree angle to the top of the meat. Serve at
once.

"Jarkat2002" > wrote in message
...
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on
the
> best way to cook it. Of course I have an oven, an iron skillet, a gas
grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef
only
> slightly pink inside if that makes any difference at all.
> Thank you,

IMO the gas grill is best.

This past week I bought 2 London Broils of 3 lbs. each. They were on sale at
Albertsons The first one got ruined because I fell asleep while it was
grilling. I bought a second one yesterday. I marinated it for about 2 hours
and then cooked it to medium rare on the gas grill. It was superb and there
is a lot left over.

You could always, poound it, roll it, and stuff it, the Italian specialty
"Bracciole."

TheCatinTX wrote:

> You could always, poound it, roll it, and stuff it, the Italian specialty
> "Bracciole."

??? A London Broil has already been pounded, stuffed and rolled.

Dave Smith wrote:
>
> TheCatinTX wrote:
>
> > You could always, poound it, roll it, and stuff it, the Italian specialty
> > "Bracciole."
>
> ??? A London Broil has already been pounded, stuffed and rolled.

London Broil is obviously different in your world.

nancy

Nancy Young wrote:

>
> > > You could always, poound it, roll it, and stuff it, the Italian specialty
> > > "Bracciole."
> >
> > ??? A London Broil has already been pounded, stuffed and rolled.
>
> London Broil is obviously different in your world.
>

It might be. Around here, a London Broil is a piece of beef steak (not a prime
cut) wrapped around a core of sausage meat and then wrapped with a rasher of
bacon.

In article >, owza (Jarkat2002) wrote:
>This morning I bought a 2 1/2 lb London Broil.
>I have never made London Broil before and would like some suggestions on the
>best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
>an oven broiler as optional cooking methods.
>Any suggestions would be greatly appreciated. We tend to like our beef only
>slightly pink inside if that makes any difference at all.
>Thank you,

Crockpot


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

>It might be. Around here, a London Broil is a piece of beef steak (not a prime
cut) wrapped around a core of sausage meat and then wrapped with a rasher of
bacon.

Wow... I learn something every day here. Around here a "London Broil" is a
piece of flank steak, about the size of a sheet of paper and roughly 1" thick.
- CatinTX

>(TheCatinTX)
>
>>Around here, a London Broil is a piece of beef steak.
>
>A "London Broil" is a
>piece of flank steak, about the size of a sheet of paper and roughly 1"
>thick.

London broil is not any specific cut, it's a method of cooking.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>The term is applied both to the cut and to the
>method.

WRONG!
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>London broil is not any specific cut, it's a method of cooking.
>

I really have no idea ... I did happen to purchase 2 of the same cuts of meat.
The package is labeled:
BEEF ROUND TOP ROUND LONDON BROIL CAB
It was $5.99 a pound but cut that cost in half due to BOGO.
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

owza (Jarkat2002) wrote in
:

>>London broil is not any specific cut, it's a method of cooking.
>>
>
> I really have no idea ... I did happen to purchase 2 of the same cuts
> of meat. The package is labeled:
> BEEF ROUND TOP ROUND LONDON BROIL CAB
> It was $5.99 a pound but cut that cost in half due to BOGO.
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."
>

These days many supermarkets add labeling to suggest use as well as cut.
Such as marinading beef sirlon. or Beef round steak London Broil. This is
not going to educate consummers but will make them more and more dependant
on the supposed "good sense" of the grocery chains.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

>Dog3 writes:
>
>>sqwertz@clueless spurts:
>>
>>>(PENMART01) wrote:
>>>
>>>London broil is not any specific cut, it's a method of cooking.
>>
>> Wrong again, as usual. London broils are labeled and sold as
>> specific cuts of meat.
>>
>> It's that as well. The term is applied both to the cut and to the
>> method.
>
>Here is one of the many websites that discuss this controversy. While the
>'term' may be applied to both, it really is the cooking method. Grocers
>etc. can go ahead and apply the term to anything they want but it is
>misleading IMO. BTW, I use flank steak.
>
>http://www.askthemeatman.com/london_broil.htm

As everyone can plainly see sqwertz is a dumb****, a liar, and a smarmy
*******.

Ahahahahahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
>
> As everyone can plainly see sqwertz is a dumb****, a liar, and a smarmy
> *******.
>
> Ahahahahahahahahahahahahaha. . . .
If you were 1/2 as intelligent and 1/3 as knowledgeable as you think you
are, you would be a successful restaurateur rather than someone that
collects food stamps and eats off of a hot plate.. why don't you use your
energy to add to a conversation rather then to make your self look like an
A88h8888.

"PENMART01" > wrote in message
...
> >The term is applied both to the cut and to the
> >method.
>
> WRONG!
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Okay, Sheldon, prove why he's wrong. In my grocery store, they always label
the cut of meat London Broil. If this were a binary group, I'd take a
picture to show you.

kili

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Steve Wertz > tap, tap, tapped out in
> news >
> > On 02 Apr 2004 21:58:33 GMT, (PENMART01) wrote:
> >
> >>>A "London Broil" is a
> >>>piece of flank steak, about the size of a sheet of paper and roughly 1"
> >>>thick.
> >>
> >>London broil is not any specific cut, it's a method of cooking.
> >
> > Wrong again, as usual. London broils are labeled and sold as
> > specific cuts of meat. Definition from the USDA Policy Handbook:
> >
> > LONDON BROIL: Name can only be applied to a cooked product.
> > Products including the expression "London Broil" on labels must be
> > prepared with beef flank steak. Uncooked product must be labeled
> > to indicate this, e.g., "Beef Flank Steak for London Broil." If
> > prepared from another cut, the identity of that cut must accompany
> > the term "London Broil," e.g., "Sirloin Tip London Broil."
> >
> >> it's a method of cooking.
> >
> > It's that as well. The term is applied both to the cut and to the
> > method.
> >
> > -sw
> >
>
> Here is one of the many websites that discuss this controversy. While the
> 'term' may be applied to both, it really is the cooking method. Grocers
> etc. can go ahead and apply the term to anything they want but it is
> misleading IMO. BTW, I use flank steak.
>
> http://www.askthemeatman.com/london_broil.htm
>
> Michael
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968


Thanks Michael. Now why couldn't Sheldon have explained that?

kili

>Okay, Sheldon, prove why he's wrong. In my grocery store, they always label
>the cut of meat London Broil. If this were a binary group, I'd take a
>picture to show you.
>
>kili

I don't need to prove it, you just did.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>Thanks Michael. Now why couldn't Sheldon have explained that?
>
>kili

I did... many, many, many times each year over many, many, many years.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> >Thanks Michael. Now why couldn't Sheldon have explained that?
> >
> >kili
>
> I did... many, many, many times each year over many, many, many years.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Okay, I've only been lurking in this group for about 4 months, posting for
about 6 months. I'm still a newbie. Sorry.
kili

"Steve Wertz" > wrote in message
...
> On Sat, 03 Apr 2004 15:15:43 GMT, "kilikini"
> > wrote:
>
> >Thanks Michael. Now why couldn't Sheldon have explained that?
>
> WTF are *you* doing up so early on a Saturday morning, anyway?
> :-)
>
> -sw

LOL, I'm an insomniac, Steve!
kili

>"kilikini" writes:
>
>>sqwertz@clueless spurts:
>>
>> WTF are *you* doing up so early on a Saturday morning, anyway?
>
>LOL, I'm an insomniac!
>kili

sqwertz is just your ordinary run of the mill low IQ maniac.

Ahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> >"kilikini" writes:
> >
> >>sqwertz@clueless spurts:
> >>
> >> WTF are *you* doing up so early on a Saturday morning, anyway?
> >
> >LOL, I'm an insomniac!
> >kili
>
> sqwertz is just your ordinary run of the mill low IQ maniac.
>
> Ahahahahahaha. . . .
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Sheldon, what *is* it with you and Steve? It's been going on for what seems
like forever......
kili

In our neck of the woods it's labeled Top Round London broil, but It is
a cooking method. Here they label flank steak flank steak, and I never
see hanger cuts or shell steaks here either. Sigh...go figure.

-Sticks
(Yeah still a have the widdle pud) and I see steve and Penmart are
still at it ROTFL

Steve Wertz wrote:

>
> That's the way it should be labeled. Any raw "london broil" must
> say which part of the cow it came from - in this case, top round.
> The 'CAB' stands for Certified Angus Beef (but not necessarily
> USDA Choice - many people thing CAB is always at least Choice).
>
>
> $3/lb is pretty normal in these parts. BOGO usually just means
> they just about double the price (or that it's half as much at
> another grocer).
>
> -sw

In article >,
Steve Wertz > wrote:

> On Sat, 03 Apr 2004 22:25:25 -0000, Dog3 <dognospam@adjfkdla;not>
> wrote:
>
> >If you're really that bored, do some research. You will find london broil
> >is a cooking method. Find me the part of the cow labeled london broil.
>
> I've already admitted that it's a cooking method. It's also a
> specific cut of meat according to the USDA. Why do have such a
> hard time accepting this, and the official USDA definitions I
> provided?
>
> -sw

Hmmmmmmm....

http://fairburysteaks.com/sb/site.cgi
http://www.grassorganic.com/chart-beef.html
http://www.procutlery.com/CutsChart.htm
http://www.americanredbrangus.com/cg...?keyword=londo
n+broil

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Fri, 02 Apr 2004 16:59:09 -0600, Steve Wertz wrote:

> On 02 Apr 2004 21:58:33 GMT, (PENMART01) wrote:
>
>>>A "London Broil" is a
>>>piece of flank steak, about the size of a sheet of paper and roughly 1"
>>>thick.
>>
>>London broil is not any specific cut, it's a method of cooking.
>
> Wrong again, as usual. London broils are labeled and sold as
> specific cuts of meat. Definition from the USDA Policy Handbook:
>
> LONDON BROIL: Name can only be applied to a cooked product.
> Products including the expression “London Broil” on labels must be
> prepared with beef flank steak. Uncooked product must be labeled
> to indicate this, e.g., “Beef Flank Steak for London Broil.” If
> prepared from another cut, the identity of that cut must accompany
> the term “London Broil,” e.g., “Sirloin Tip London Broil.”

What am I missing? That seems to be saying that the name London Broil can
in some circumstances be used to label specific parts of the cow that have
specific names, eg sirloin tip, flank steak, etc -- their own identities.
It does not say that there is a part of a cow called London Broil.

In other words, it seems to back up the argument that London Broil is a
cooking method and not the name for a specific part of a cow.

[SNIP]
Doug

In article >,
Steve Wertz > wrote:

> On Sat, 03 Apr 2004 23:19:39 -0600, Katra
> > wrote:
>
> >Hmmmmmmm....
> >
> >http://fairburysteaks.com/sb/site.cgi
> ...
>
> <yawn>
>
> I don't even need to look at those to know they're aren't citing
> the USDA definitions.
>
> Again - I am not contesting it's a method of cooking a piece of
> meat, I'm *trying* to explain to the denser people that it is
> indeed a cut of meat as well.
>
> 125 lbs eh? How do those emu's of yours cook up? Do you need a
> jacquard?
>
> -sw

Only if you let them get too old. ;-) 18 months or less is optimal. Full
grown, we've gotten up to 40 lbs. of boneless meat per bird dressed out.

Personally, i prefer to roast them whole at about 16 to 24 weeks, when
they are still small enough to fit in the oven. My pens are not chicke
proofed at this point which is why I'm taming and selling the current
chicks instead of raising them for meat like I did two years ago.

Roast young emu, cooked with the hide on, is a superb treat.
Kinda tastes like a cross between veal and turkey.

K.

--
Sprout the Mung Bean to reply...

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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>Doug Weller

>>sqwertz spurts:
>>>(PENMART01) wrote:
>>>
>>>London broil is not any specific cut, it's a method of cooking.
>>
>> Wrong again, as usual. London broils are labeled and sold as
>> specific cuts of meat. Definition from the USDA Policy Handbook:
>>
>> LONDON BROIL: Name can only be applied to a cooked product.
>> Products including the expression €œLondon Broil€� on labels must be
>> prepared with beef flank steak. Uncooked product must be labeled
>> to indicate this, e.g., €œBeef Flank Steak for London Broil.€� If
>> prepared from another cut, the identity of that cut must accompany
>> the term €œLondon Broil,€� e.g., €œSirloin Tip London Broil.€�
>
>What am I missing? That seems to be saying that the name London Broil can
>in some circumstances be used to label specific parts of the cow that have
>specific names, eg sirloin tip, flank steak, etc -- their own identities.
>It does not say that there is a part of a cow called London Broil.
>
>In other words, it seems to back up the argument that London Broil is a
>cooking method and not the name for a specific part of a cow.

Yes, sqwertz is a functionally illiterate *******.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sat, 03 Apr 2004 13:23:17 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:
>Here is one of the many websites that discuss this controversy. While the
>'term' may be applied to both, it really is the cooking method. Grocers
>etc. can go ahead and apply the term to anything they want but it is
>misleading IMO. BTW, I use flank steak.
>
>http://www.askthemeatman.com/london_broil.htm
>
>Michael

i think flank steak gives the best results (skirt steak seems to be
unavailable here in md.) but jesus, it's expensive!

your pal,
blake

On Sat, 03 Apr 2004 15:29:38 GMT, "kilikini"
> wrote:

>
>"PENMART01" > wrote in message
...
>> >Thanks Michael. Now why couldn't Sheldon have explained that?
>> >
>> >kili
>>
>> I did... many, many, many times each year over many, many, many years.
>>
>>
>> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
>> ---= Move UNITED NATIONS To Paris =---
>> Sheldon
>> ````````````
>> "Life would be devoid of all meaning were it without tribulation."
>>
>
>Okay, I've only been lurking in this group for about 4 months, posting for
>about 6 months. I'm still a newbie. Sorry.
>kili
>
sheldon deserves an apology from no one. he is a human blister.

your pal,
blake

Dog3 wrote:

>
> I like to use flank as well. Skirt steak is outrageously priced her in MO.
> I use flank steak in fajitas also with good results.
>
> Michael

On Sheldon's advice I tried flank steak in a crock pot beef soup and was
astounded at the flavor and results. I had never considered using that cut
before. I doubt I'll use anything else now.
Goomba

The price is higher because there is only 2 flank steaks per animal.
1200 lb steer for 4 lbs of meat.



--
Emil Luca
"Steve Wertz" > wrote in message
news
> On Sun, 04 Apr 2004 17:39:21 GMT, blake murphy
> > wrote:
>
>
> >i think flank steak gives the best results (skirt steak seems to be
> >unavailable here in md.) but jesus, it's expensive!
>
> Flake is way over-rated. Let them price it higher to distract
> them. Skirt, OTOH, is pretty good if cooked right. Plenty of it
> at $3/lb here in Austin.
>
> -sw

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> I have a hard time accepting it because it is misleading. According to
> your logic pot roast, fajitas etc. are a specific cut of meat.

Well, actually..."fajita", at least, IS a specific cut of meat,
in its original usage (as the etymology of the word itself
makes clear). See:

http://www.houstonpress.com/issues/2000-09-28/cafe.html

Admittedly, in its current American usage, "fajitas" has come
to mean a specific dish, regardless of the meat it's prepared
with. But it IS also, or at least was, a specific cut - which is
all Steve was claiming for "London broil" as well. I have
no idea why some people feel that they simply MUST object
to this.

Bob M.

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> "Bob Myers" > tap, tap, tapped out in
> :
>
> >
> > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > 4...
> >> I have a hard time accepting it because it is misleading. According to
> >> your logic pot roast, fajitas etc. are a specific cut of meat.
> >
> > Well, actually..."fajita", at least, IS a specific cut of meat,
> > in its original usage (as the etymology of the word itself
> > makes clear). See:
> >
> > http://www.houstonpress.com/issues/2000-09-28/cafe.html
> >
> > Admittedly, in its current American usage, "fajitas" has come
> > to mean a specific dish, regardless of the meat it's prepared
> > with. But it IS also, or at least was, a specific cut - which is
> > all Steve was claiming for "London broil" as well. I have
> > no idea why some people feel that they simply MUST object
> > to this.
> >
> > Bob M.
>
> Thanks for the link but the article states the fajita meat "refers" to the
> diaphram of the steer. Fajita is still a dish and prep method IMO. I
> don't object to Steve's usage of london broil but I assure you, many
> different cuts of meat can, and are, used for london broil. Now, on to pot
> roast...

For Fajita's I generally use Brisket, shoulder or round, sometime
sirloin if it is on sale. ;-)

Well trimmed, tenderized with the jaccard and marinated prior to cutting
into strips and slow roasting. Spice gently with lemon pepper, garlic
and onion poweder, just a touch of Cumin and maybe some thyme and a dash
of chili powder.

Serve on hot corn and/or flour tortillas, or even pita bread with sides
of salsa/picante sauce, pico de gallo, guacamole, sour cream, grated
cheddar/jack cheese, chopped tomatoes, shredded lettuce and minced
chives. Maybe some sliced black olives if you are brave. ;-)

Fajita ain't no cut of meat! Never has been...

Chicken and turkey breast, as well as emu, ostrich, venison, pork
shoulder and bison also make good fajitas. Ground, they make good tacos
too using the same above recipe but grinding the meat instead and adding
more chili powder.

K.

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"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Steve Wertz > tap, tap, tapped out in
> :
>
> > On Sat, 03 Apr 2004 22:25:25 -0000, Dog3 <dognospam@adjfkdla;not>
> > wrote:
> >
> >>If you're really that bored, do some research. You will find london
> >>broil is a cooking method. Find me the part of the cow labeled london
> >>broil.
> >
> > I've already admitted that it's a cooking method. It's also a
> > specific cut of meat according to the USDA. Why do have such a
> > hard time accepting this, and the official USDA definitions I
> > provided?
> >
> > -sw
>
> I have a hard time accepting it because it is misleading. According to
> your logic pot roast, fajitas etc. are a specific cut of meat. If one
> limits their choices to what the USDA states they're missing out and
> cooking with blinders on.
>
> Michael

I grew up thinking a flank stake was a london broil since that was what my
mom called it.

I think what the problem is, is that different areas call the same piece of
meat by different terms. I didn't know this until I moved from Nevada to
Nebraska. Have you ever heard of a "Pikes Peak" cut of meat? I hadn't
until I moved to Nebraska.

I wanted to make a meal that my mom used to make and I really enjoyed so I
emailed her for the recipe. Imagine my surprise when I was in the meat
department looking for a london broil. I finally asked the butcher if he
had any and was told that's the same as a flank stake. Go figure.

Bret
(thinks that if it isn't a t-bone or a ribeye, its a chunk of beef.)





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"Maverick" > wrote in message
...
> "Dog3" <dognospam@adjfkdla;not> wrote in message
> 4...
> > Steve Wertz > tap, tap, tapped out in
> > :
> >
> > > On Sat, 03 Apr 2004 22:25:25 -0000, Dog3 <dognospam@adjfkdla;not>
> > > wrote:
> > >
> > >>If you're really that bored, do some research. You will find london
> > >>broil is a cooking method. Find me the part of the cow labeled london
> > >>broil.
> > >
> > > I've already admitted that it's a cooking method. It's also a
> > > specific cut of meat according to the USDA. Why do have such a
> > > hard time accepting this, and the official USDA definitions I
> > > provided?
> > >
> > > -sw
> >
> > I have a hard time accepting it because it is misleading. According to
> > your logic pot roast, fajitas etc. are a specific cut of meat. If one
> > limits their choices to what the USDA states they're missing out and
> > cooking with blinders on.
> >
> > Michael
>
> I grew up thinking a flank stake was a london broil since that was what my
> mom called it.
>
> I think what the problem is, is that different areas call the same piece
of
> meat by different terms. I didn't know this until I moved from Nevada to
> Nebraska. Have you ever heard of a "Pikes Peak" cut of meat? I hadn't
> until I moved to Nebraska.
>
> I wanted to make a meal that my mom used to make and I really enjoyed so I
> emailed her for the recipe. Imagine my surprise when I was in the meat
> department looking for a london broil. I finally asked the butcher if he
> had any and was told that's the same as a flank stake. Go figure.
>
> Bret
> (thinks that if it isn't a t-bone or a ribeye, its a chunk of beef.)

Mental note: Re-read your post before you hit the post button.
Stake=Steak. I'm slow tonight!

I'll be in the public square waiting to be flogged!

Bret
(oh man, this is gonna hurt!)




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In article >,
says...
> I'll be in the public square waiting to be flogged!
>
> Bret
> (oh man, this is gonna hurt!)
>
Sounds like you'd like it too much

Reminds me of that old joke:

Masochist: Beat me!
Sadist: No!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Tue, 06 Apr 2004 19:40:03 -0500, Katra
> wrote:

> In article > ,
> Dog3 <dognospam@adjfkdla;not> wrote:
>
> > "Bob Myers" > tap, tap, tapped out in
> > :
> >
> > >
> > > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > > 4...
> > >> I have a hard time accepting it because it is misleading. According to
> > >> your logic pot roast, fajitas etc. are a specific cut of meat.
> > >
> > > Well, actually..."fajita", at least, IS a specific cut of meat,
> > > in its original usage (as the etymology of the word itself
> > > makes clear). See:
> > >
> > > http://www.houstonpress.com/issues/2000-09-28/cafe.html
> > >
> > > Admittedly, in its current American usage, "fajitas" has come
> > > to mean a specific dish, regardless of the meat it's prepared
> > > with. But it IS also, or at least was, a specific cut - which is
> > > all Steve was claiming for "London broil" as well. I have
> > > no idea why some people feel that they simply MUST object
> > > to this.
> > >
> > > Bob M.
> >
> > Thanks for the link but the article states the fajita meat "refers" to the
> > diaphram of the steer. Fajita is still a dish and prep method IMO. I
> > don't object to Steve's usage of london broil but I assure you, many
> > different cuts of meat can, and are, used for london broil. Now, on to pot
> > roast...
>
> For Fajita's I generally use Brisket, shoulder or round, sometime
> sirloin if it is on sale. ;-)
>

It's a skirt steak.
http://whatscookingamerica.net/Q-A/SkirtSteak.htm


Practice safe eating - always use condiments