"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