Mislabeled meat for a good price. Keep an eye out!!!
I wonder what happened?lol I picked it up for a few bucks. I have never made a London Broil, but for the price, I'll try out a recipe I find online for a cheap meal.
by Cattledecapp
12 Comments
Equivalent-Chip-6310
Poke some holes in it, ziploc bag with bottle of Italian dressing for 24+ hours. This was a once a week dinner growing up 30 years ago that I still do today(not once a week, but often enough)
Illustrious-Coat3532
It’s tough. Needs to be marinated at least 3 hours, overnight preferably. Also helps if you tenderize it by poking the meat a bunch of times with a fork on both sides. Good luck
Cattledecapp
That sounds good. And I have a bottle. I’ll look at a few other options before I decide. Thanks for your input!
Cocoa_Pug
For $4 can’t complain.
I like to freeze and cut real thin for stir fry. I’ll marinade with the Japanese BBQ and my favorite seasoning.
FearlessSeaweed6428
I use those cuts to make beef jerkey. Cut it in to thin strips against the grain, marinate overnight, and smoke at 160 for 3 hours. Super easy to get some great jerkey.
LargeGrade8927
This is top round. All the comments saying to marinate and slice thin are correct you can do the same with shoulder steak. I almost prefer the shoulder steak to the top round though.
Hillyardstyle
I don’t see how it’s mislabeled it looks labeled right to me I cut meat retail everyday as a matter of fact it looks priced a lil high for London broil….
DisastrousClock5992
Def not mislabeled. Okay deal, but correct labeling. Also, HEB has priced these cuts at $2.99/lb for almost a year. Not sure how it’s sustainable and they do have a max 2 per purchase, but I buy 2 per week and freeze.
Sufficient-Cancel217
I so wish people knew more about beef/meat.
And just as important, what is and isn’t a good deal.
DoctorHelios
Perfect jerky meat
Lourdinn
Well it’s a steak cut of a London broil so any recipe you do you have to account for it being many inches thinner. Just cut it up for stir fry.
CombinationRough8699
I made a London broil the other night. I mixed apple cider, apple cider vinegar, maple syrup, thyme, grainy mustard, olive oil and garlic. Let it marinate for several hours. Put it in a roasting tray elevated off the bottom. Then broil it on each side until it gets 130°. Slice as thin as possible.
12 Comments
Poke some holes in it, ziploc bag with bottle of Italian dressing for 24+ hours. This was a once a week dinner growing up 30 years ago that I still do today(not once a week, but often enough)
It’s tough. Needs to be marinated at least 3 hours, overnight preferably. Also helps if you tenderize it by poking the meat a bunch of times with a fork on both sides. Good luck
That sounds good. And I have a bottle. I’ll look at a few other options before I decide. Thanks for your input!
For $4 can’t complain.
I like to freeze and cut real thin for stir fry. I’ll marinade with the Japanese BBQ and my favorite seasoning.
I use those cuts to make beef jerkey. Cut it in to thin strips against the grain, marinate overnight, and smoke at 160 for 3 hours. Super easy to get some great jerkey.
This is top round. All the comments saying to marinate and slice thin are correct you can do the same with shoulder steak. I almost prefer the shoulder steak to the top round though.
I don’t see how it’s mislabeled it looks labeled right to me I cut meat retail everyday as a matter of fact it looks priced a lil high for London broil….
Def not mislabeled. Okay deal, but correct labeling. Also, HEB has priced these cuts at $2.99/lb for almost a year. Not sure how it’s sustainable and they do have a max 2 per purchase, but I buy 2 per week and freeze.
I so wish people knew more about beef/meat.
And just as important, what is and isn’t a good deal.
Perfect jerky meat
Well it’s a steak cut of a London broil so any recipe you do you have to account for it being many inches thinner. Just cut it up for stir fry.
I made a London broil the other night. I mixed apple cider, apple cider vinegar, maple syrup, thyme, grainy mustard, olive oil and garlic. Let it marinate for several hours. Put it in a roasting tray elevated off the bottom. Then broil it on each side until it gets 130°. Slice as thin as possible.