On Tue, 9 Oct 2012 09:42:43 -0700 (PDT), spamtrap1888
> wrote:

> In Chicago, London broil was flank steak sliced thinly against the
> grain and rolled into coils. We had flat bone and wedge bone sirloin
> steaks. In California, London Broil is a lump of round, sirloin steaks
> are boneless, and there are "Market steaks."

Aren't you in the SFBA? There are no market steaks where I shop, but
what's available at the butcher counter often varies. I remember when
I lived in Palo Alto, exactly *one* market had a divine beef roast
they called it a "Jewish Filet". It was made up of tail ends of
some mystery muscle (I suspected filet, but that was never confirmed)
and the pieces were tied together to form one large roast. I never
found it anywhere else and no butcher working elsewhere has even heard
of it.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila