Description
The Top Round (“London Broil”) is a boneless cut from the rear of the steer with big, juicy flavors. Because it is lean, it must be tenderized with a marinade before cooking and thinly sliced before serving. It’s often labeled London broil, but that’s a bit of a misnomer: London broil refers to a preparation method (marinating, broiling or grilling, and thinly slicing), not a cut of beef.
Priced per cut, 2-lb average weight.
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