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.
>
Now. I wonder whether the rules, if any, were looser back in the
60s. Probably.

--
Jean B.