On Fri, 02 Apr 2004 16:59:09 -0600, Steve Wertz wrote:

> 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.”

What am I missing? That seems to be saying that the name London Broil can
in some circumstances be used to label specific parts of the cow that have
specific names, eg sirloin tip, flank steak, etc -- their own identities.
It does not say that there is a part of a cow called London Broil.

In other words, it seems to back up the argument that London Broil is a
cooking method and not the name for a specific part of a cow.

[SNIP]
Doug