"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Steve Wertz > tap, tap, tapped out in
> :
>
> > On Sat, 03 Apr 2004 22:25:25 -0000, Dog3 <dognospam@adjfkdla;not>
> > wrote:
> >
> >>If you're really that bored, do some research. You will find london
> >>broil is a cooking method. Find me the part of the cow labeled london
> >>broil.
> >
> > I've already admitted that it's a cooking method. It's also a
> > specific cut of meat according to the USDA. Why do have such a
> > hard time accepting this, and the official USDA definitions I
> > provided?
> >
> > -sw
>
> I have a hard time accepting it because it is misleading. According to
> your logic pot roast, fajitas etc. are a specific cut of meat. If one
> limits their choices to what the USDA states they're missing out and
> cooking with blinders on.
>
> Michael

I grew up thinking a flank stake was a london broil since that was what my
mom called it.

I think what the problem is, is that different areas call the same piece of
meat by different terms. I didn't know this until I moved from Nevada to
Nebraska. Have you ever heard of a "Pikes Peak" cut of meat? I hadn't
until I moved to Nebraska.

I wanted to make a meal that my mom used to make and I really enjoyed so I
emailed her for the recipe. Imagine my surprise when I was in the meat
department looking for a london broil. I finally asked the butcher if he
had any and was told that's the same as a flank stake. Go figure.

Bret
(thinks that if it isn't a t-bone or a ribeye, its a chunk of beef.)





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