London Broil aka Top Round VS Flank Steak

[Bouncer]

So I am at costco and about to buy my flank today. Look over and realize that london broil is cheaper. flank is like $24 for 4lbs and london broil is like $21 for 5lbs.

the london broil meat is leaner (less marble) and yet it is also more tender.

so what is the deal. why would a seemingly better cut of meat be cheaper?

[Bouncer]

let me correct myself. i call it london broil but like the post about says, it was labeled top round

[Bouncer]

dosent answer the question though.

this top round is leaner then the flank. (more red, less white fat) and yet it is more tender. i just cant figure out why that would be cheaper?

[Mr I]

Whatup fatties!

so the london broil is just fank cut in shreds, dear boys if you stuck with lean mince or ribeye you wouldn't face this dilema

B do you marinade you flank to tenderise it then, sounds frightfully tough to be eating every day

[Mr I]

dosent answer the question though.

this top round is leaner then the flank. (more red, less white fat) and yet it is more tender. i just cant figure out why that would be cheaper?

best before date?:drunk:

[Bouncer]

so the london broil is just fank cut in shreds

no dumbass. its a big slab of meat. that article is talking about how people serve it after it is cooked. they cut it thin because they say it is not very tender. flank is much tougher.

[Bouncer]

B do you marinade you flank to tenderise it then, sounds frightfully tough to be eating every day

i cut the 5lbs slabs into 8oz portions and put them in bags and store them in the freezer. i take it out like 3 hours before i am going to eat it and cut it into very thin pieces and then cook it fast on a very hot pan. put some garlic powder and onion salt on it and then mix with my brown rice. good shit.

[TaiChiChuan]

So I am at costco and about to buy my flank today. Look over and realize that london broil is cheaper. flank is like $24 for 4lbs and london broil is like $21 for 5lbs.

the london broil meat is leaner (less marble) and yet it is also more tender.

so what is the deal. why would a seemingly better cut of meat be cheaper?

I bought over 50 lb. of beef from Kroger yesterday! It will be all gone within two to three weeks. I was thinking "Cattlemen's", but at Kroger's they have "Buy One Get One Free!"

[Bouncer]

3hrs? I need to take it out at least 5hrs...Are you putting it in the mic?

nope, slightly frozen makes it easier to cut into thin pieces.

[alwaysgrowing]

I asked a friend of mine who is all about food. She said london broil typically has more fat dispersed within the meat itself. Not always easily visible, but slightly more fatty than flank.

[NYCmitch25]

ah chriist not this steak vs some other meat shit again

[Bouncer]

ah chriist not this steak vs some other meat shit again

add something or shut the fuck up. :)

[Bouncer]

I asked a friend of mine who is all about food. She said london broil typically has more fat dispersed within the meat itself. Not always easily visible, but slightly more fatty than flank.

good info bro. i need the extra cals anyway so that is good to hear.

[Bouncer]

I guess

you guess? now that is a post you could have skipped. lol

[NYCmitch25]

add something or shut the fuck up. :)

ok retard, there the same fucking thing

http://www.virtualweberbullet.com/me.../beefchart.pdf