What part of the cow is the London broil?
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Considering this, what cut of meat is used for London broil?
Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.
One may also ask, is London broil a good cut of beef? Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget. Because it's a lean muscle cut, it also tends to be tougher due to its low fat content.
Considering this, where on a cow is London broil?
As you can see, it is located just beneath the loin. But, nowadays, with so-called London Broil, you might get all sort of different cuts, because the popularity of this lean cut of meat in our fat-paranoid times has caused the name to be used on just about anything, like rump, top round, or even rib eye.
Is London broil and flank steak the same thing?
London broil and flank steak are actually the same cut of beef. The difference between them is in how they're prepared and cut for serving. While flank steak is cooked whole, London broil is cut into large pieces and then cooked and sliced across the grain.