Food for Thought..... London Broil
 

BF went off to our other property for the night to stay and work tomorrow. I sent him with a London Broil.... after 5 beers or so he calls and says "Honey, what actually is a London Broil, what part of the beef is it?" (I thought there for a minute I was talking to AMN and this was one of her off the shelf kind of questions - shook my head and back to the conversation at hand :eek:)

After a lengthy conversation of I don't knows I went to the computer to find out.....

"London Broil, despite what you might find at the local meat market is not a cut of beef but rather a method of cooking. It was one of the first recipes to become popular in early restaurants and so the name London Broil because synonymous with a cut of meat. Originally that cut of meat was flank steak, but over the years the name has been applied to almost any cut of beef that is very lean and less tender. Hence you might find London Broil being a steak or a roast that comes from the sirloin or round sections of cattle. This of course makes the whole thing very confusing."

just some food for thought on London Broil in case any one cares what part of the beef London Broil really is!

Hey! I saw that!

*smack*

I was raised to believe it was a way to fix up a hunk of cheap meat, hence the thin slices before serving.

When I got a little wiser, we discovered that we could make a far better LB with a sirloin strip and skip the pounding. ;)

Hey that hurt..... I was trying to compliment you! :rolleyes: ok, so I wasn't but I thought it was funny! :p

Yeah, we had LB as kids and I thought it was really expensive steak, now I know better!