On Saturday, August 13, 2016 at 9:52:22 AM UTC-4, Nancy Young wrote:
> On 8/13/2016 9:34 AM, l not -l wrote:
> > On 13-Aug-2016, wrote:
> >
> >> On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote:
>
> >>> London broil is a specific cut of meat here in the USA. Don't know the
> >>> other name for it. I never buy it as it has almost no fat.
> >>
> >> It's flank steak, scored to tenderize, cut into strips, rolled into
> >> a shape that resembles filet mignon, and generally secured with a
> >> skewer. It used to be a cheaper alternative to steak, but I imagine
> >> with the rise in price of flank steak, that's it's concomitantly
> >> more expensive.
>
> > Regional differences fascinate me. Here, StLouis, London Broil is a method
> > of cooking and, IME, uses top round. The top round is cut into about 1"
> > thick steaks which are generally labeled top round for London Broil.
>
> If you go to the store or to a butcher shop (yes, I know that is also
> a store), the meat will often have a label on it, London Broil. It's
> not flank steak. I am not arguing whether or not that's correct, I'm
> saying that, at least around here, london broil does not mean flank.
>
> Search on london broil and click on images. You will see a lot of
> NOT flank steak pictures.

Who'da thunk it. Of course, I've never lived outside Michigan. I
couldn't even find an image of the thing that grocery stores have
labeled London Broil for pretty much all my life.

Cindy Hamilton