"Let's get it straight, London Broil is a Cooking Method - NOT a cut of beef!! But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil. What cut of beef is it usually?
It is usually Top Round Roast."
From what I can tell, it's not a London Broil at all. It seems wikipedia is correct too, in saying it's just a cut of meat.
I can't really tell how big or thick it is from the picture, but I'd venture to guess if it were the size of a big hamburger you'd grill it, but if it is any bigger than that, I'd venture to say it's probably something for the oven or a slow-cooker.
Well, I needed something for dinner that night, and the fish section was empty for some reason, so I started looking for other interesting things to have. I found a whole rack of these things, and they looked interesting, so I grabbed one. Things have come up and I haven't had a chance to try cooking it yet, but it still looks good so far.
Hmm... so maybe I should broil it after all? I've never actually tried broiling meat in my oven before, so it'll be interesting if I do go that route. Except, aren't I supposed to marinate a London Broil beforehand? What kind of marinade would go with all the types of meat present?
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"Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!
But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil.
What cut of beef is it usually?
It is usually Top Round Roast."
From what I can tell, it's not a London Broil at all. It seems wikipedia is correct too, in saying it's just a cut of meat.
I can't really tell how big or thick it is from the picture, but I'd venture to guess if it were the size of a big hamburger you'd grill it, but if it is any bigger than that, I'd venture to say it's probably something for the oven or a slow-cooker.
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Except medallions are not usually made from ground meat.
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