In our neck of the woods it's labeled Top Round London broil, but It is
a cooking method. Here they label flank steak flank steak, and I never
see hanger cuts or shell steaks here either. Sigh...go figure.

-Sticks
(Yeah still a have the widdle pud) and I see steve and Penmart are
still at it ROTFL

Steve Wertz wrote:

>
> That's the way it should be labeled. Any raw "london broil" must
> say which part of the cow it came from - in this case, top round.
> The 'CAB' stands for Certified Angus Beef (but not necessarily
> USDA Choice - many people thing CAB is always at least Choice).
>
>
> $3/lb is pretty normal in these parts. BOGO usually just means
> they just about double the price (or that it's half as much at
> another grocer).
>
> -sw