What is a London Broil? Mystery beef cuts identified | Jess Pryles
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- Опубликовано: 19 окт 2024
- What is a London Broil? Mystery beef cuts identified
The meat world can be confusing. So many names for the same thing - and sometimes the same name for different things. So let's figure it out together - what IS a London Broil?
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
#londonbroil #whatis #jesspryles
While London Broil is a method, it often appears on the label of a particular cut of meat in the grocery store in the USA. As for the cut of meat this is usually the top round roast / top round steak. You should have said this instead of being trying to be too cute about it.
California USA here. London broil is the "I wanna get drunk and still cook at the bbq" meat. In Northern California (the home of tri-tip) it is ALWAYS thick cut top round, and always available at your local Safeway market-- ALWAYS on sale during grilling season. Marinate in soy sauce, citrus juice, garlic, and whatever spices you/the host has-- a little olive oil keeps it moist. 30 minutes is enough, but you can time the soak by how long it takes you to make a lifelong friend and/or get into an argument-- 2 drinks or Blood Alcohol Content of 1.0%. Push the fool who is smashing the juice out of the burgers out of the way, and throw the slab on a hot fire. Let the blood rise to the top and give it a flip. Ask forgiveness of anyone you have wronged that afternoon and remove steak from the fire. This is a just as forgiving cut of meat. Rest for the time it takes to drink another beer, and cut against the grain. This easy, juicy cut may have the guests remembering you as a grill-master and not the guy who passed out in the living room.
Great tale of London Broiling, my friend.:)
😂😂😂😂💯
I love this lol
Drifting between Aussie, Brooklyn and Southern US accents makin me dizzy
Bahahahaa SERIOUSLY! I thought I was trippin.
London Broil is usually flank or top round steaks
Thank you, this helped more than the video. Hehehe.
You took so long explaining what cut of beef is used for London broil that I had three drinks ended up being too drunk to cook
Bahahahahahahahaaa🤣🤣🤣
Where did she explain which cut is typically used for it? I only learned it's a method of cooking. So it could be any type of meat. But I'm sure there are standard kinds used. I'll have to ask my dad. They have all the good meat answers.
Ok, now THAT was funny!!
Me too and I don’t drink 😆
And that accent and no accent is so confusing! 🤷🏽♀️where is she from?
I've never heard such a fluid shift between accents in my life
Love a london broil. If cooked right, and you slice it thin and on a bias, it is amazing
While i knew most of this already, i appreciate you posting the video. I cannot tell you how many times folks come into various forums I'm on, and ask for help cooking a London broil. When we ask what the specific cut is, they'll get frustrated when they insist the cut is a London broil, and we collectively tell them that's a style of cooking nor a cut at all.
How long shall I wait for this " Rock my World "??? 🇺🇸 ( BRING IT ! 💯)
I see you don’t reply to comments at all but.. why does Walmart meat say London Broil on it if it’s not a certain cut ? That shit is confusing af.
I always find London broil to be a bit chewy and dry, no matter how rare you cook it, or however long you marinate it for. With a NY strip, sirloin, skirt, etc. they all cook better with even just a dry rub. But London broil is cheap and better than chicken still so I cook it often
Yes, I agree. I got some London Broil for free and don't want it. NY strip steak is my favorite too. I also like Porterhouse and T Bone Steaks.
Lately in American stores they put " top round" for London broil... When I was a kid it just said London broil.
Thank you so much! This video is exactly what I was looking for.
I wanna give back, soo...
"Funnily" is not a word.🎉😊
First time on your channel. Good stuff, will sub for more. Also your accent totally fits where you're from! Never heard that Aussie Tex combo before.
Here in Atlanta, there will be a sticker on the meat packaging stating "For London Broil".
Steaks cut from the top round portion of a cow are cooked using an oven broiler, hence 'London Broil'. Pretty straight-forward.
I skipped a lot to get to the end....exactly what CUT is the meat then? Flank steak? I already have the bomb recipe that my mom's been using for 40 years, but I can never find the right "cut".
Huh! That makes a lot of sense for a question I did not realize I had. USA here, Massachusetts to be precise. I always wondered why meat at the local store labeled "London Broil" was rarely the same shape....thank you.
From my days in a butcher shop I had to learn that there can be 20 different names for one cut of/form of (eg roast or what have you) meat.
Switching from Australian accent to American accent is wild
Mmmmm, hate to be youtube negative guy, but I came here to learn how to enjoy a London Broil ... and nada, zip, zero, nuttin. Oh well, I guess I'll just stick with my Tri-Tip.
First time viewer here. That accent is wild. I'm glad I read your description, because I would've never gotten it right. Subbed... New'ish Carnivore here
"The More You Know" just flashed in front of my eyes. Thank you, Jess.
nobody noticed the raw ability to wing the video without edits for the info she decided to serve, good shit jess
Great, informative video. Also, your accent is fascinating!
Thanks Jess.. I actually didn’t know that!
Love your channel darlin! Awesome
I saw this at Walmart. It was top round.
What is a London Broil? Its one of the toughest roast meats there are, Cut from the round. Now you must get it tender, for steaks 1st. Then grill it like any other steaks 🥩🥩 Its excellent when you can get that sucker Tender
I love the accent, its a strange mix of Texan and Aussie but I love it.
Wow thank you! I just bought two. So how do I cook them!
If you don't get it tender. You will be using it as a boot sow Like the chuck roast you only got about 45 min. To smoke it and Flame broil it. Longer it cooks the more roast taste it will have. Great cut of meat. for steaks. 🥩🥩 AGAIN YOU MUST GET IT TENDERIZED 1st
Out of curiosity does anyone know where she is from? Her accent sounds American mixed with Australian or Canadian?
Why is your accent a mix of Australia, Georgia and US west
I was thinking the same thing
I thought I heard Irish at some point.
The criteria should be boneless and about 1.5 inches thick and meant to be marinated.
Adding to the confusion, at least in the USA, is due to interest in london broil some retailers have chosen to mark certain cuts as LB. Again, this doesn't make those cuts london broil, it's just bad marketing practice.
The cut of meat does matter... specifically you need something big, flat-ish, & on the tougher/fibrous side. That might sound un-appetizing, but what you have to understand is the LB method is a way to improve a sub-standard cut of meat, & the way it does so (IMHO) ends up elevating it to where it's on-par or better than more premium cuts. The other side of the coin is you NEED a tougher cut of meat to survive a process that is every tenderization trick in the book mashed together, without the final product being meat mush. The traditional choice was flank steak... but don't do flank steak because it's currently way over-priced. Top round, bottom round are the gotos nowadays... cheap, tough, and the right shape & size. Brisket can also work, but can be a challenge because of it's mass.
The method combines 3 things:
1) marinate the hell out of it... at the very minimum 2 hours, preferably overnight. Maybe even more than 1 day. Do it in something acidic, & puncture the meat so it penetrates into the center.
2) pan fry it rare. Do not cook behind medium rare, it will ruin the steak. Pan fry or broil, do NOT slap on a grated grill, because that will lose all the juices. You want to keep the juices. Cook with onions, possibly peppers... basically fruit & veggies that also have a tenderization effect. The main challenge with the cooking is just how fast it is, because you need to keep it rare. So high heat, precise timing to cook on each side, then remove. Mess up the timing, you overcook the steak, heat too low you overcook the steak.
3) after you let it rest, cut across the grain in thin strips. Both of those maximize the tenderness aspect...
It is not, as another idiot in the comments from California stated, a "I wanna get drunk & still cook at the bbq" meat. Insert commentary about California. The technique as stated above requires, in a hurry, 2+ freaking hours of prep. You probably shouldn't be doing it at a 'BBQ' at all, since that probably means an open fire grill which would dry out the meat. This is an in-the-kitchen technique, developed to upsell cheap cuts from restaurants & greasy spoons. It maximizes value from ingredients, NOT speed, & NOT ease of cooking.
Sorry baby! I listened to about 3 minutes of your video, THEN skipped down to the comments and found what I was looking for in about 5 seconds.
The best “London Broil” is made off the rib-eye primal using the Spinalis muscle. That’s the “cap” of the rib-eye. The Spinalis muscle is also one of, if not the, most tender & flavorful cut of beef possible.
Skip to 2:05 to finally get an answer smh
Only thing ive heard anyone using london broil for is beef jerky, i just recently threw a few in the oven, not bad,
Great video!
this video was great. explained well
Where do I get that book!
Okay whats cut of meat is it ?
Gonna barbecue up some barbecue on the barbecue for the church barbecue.
Top Round is what we use in America and I've been cooking and eating London Broil since I was a kid. My father used to cook them on a cast iron grill. I grill mine on charcoal on my Kamado grill when I have the time or on a gas grill if I don't have the time. My gas grill gets over 600 F so it does a good job.
Thanks, this was the answer I was looking for! Do you marinate the top round? Just direct heat on the grill? How long? Thanks!
@@matteframe Yes, I marinate for an hour or 90 minutes. I use direct heat, but it kind of depends on how thick your beef is. If it's over an inch thick, I'd do both sides until a good char and then move to indirect. Happy grilling!
Not all use Top Round. Most actually use the flank steak which is what was used originally back in 1931 when the technique was first used in Philadelphia. It also has a better grain direction for cutting.
It’s not really that generic in the U.S. most of the time that I’ve seen it, it’s top round..
Thought you sounded like an Aussie. Love this video.:)
Not helpful. I didn't learn anything that I can use. Jess could spend an additional 5 mins suggesting the best or most common cuts to use.
Every Publix carries London broil, where the hell is that cut of meat from on the cow? Lol
It’s usually made from top round steak
The cut is flank steak and I guess I have the wrong channel because I was looking for a new way to season it. I was a chef well before you were born. Never mind because you have no clue what your doing.
I luv your vids :)
London broil is SO good
Yo , lose the 20 second intro, it will help with gaining more views and subscribers.
I always assumed broil was just the flames coming from the top.. not necessarily a grill.. I'm in NY.. anyways, if you think London broil is weird. try looking up Vietnamese street food.. Right here on youtube there is a recipe for sweet and sour cow vagina....
Dam that was hot
Get to the point lady, I came here to find out what a London Broil is, I didn't come here to hear 2 minutes of superfluous hyberbole about how confusing the term is before you answer the simple question.
Mmmmm i love london broil
3:26 I will never get back. Total waste of time!!!!
lol
Lol. Well done! Pun intended.
Im half way in the video....still dont know what it is!😡 does it really take that long
2:00 into the video and still no answer or explanation...
Ur accent is so interesting
NOT helpfull; Still dont know what part of the Cow it comes from
Finaly some clarity! I actually have a few books and they all suggest different cuts as if it where a cut... but now I get it :)
😍
this doesn't help me.
The question could’ve been answered with one sentence. None of the rest was at all interesting nor informative. We still don’t know (from you) what the cut of meat labeled London Broil is. The answer, by the way, is top round.
Then we will have to research to find out where to buy British steak. If we want British food we will have to stick with fish and chips. You would have to have the money to fly to England to find out the truth.
Uh .. it's really not much different, beef is the same on both sides of the Atlantic. Over here we call it "grilling" not "broiling" 🤷♂️
Bring back the Aussie accent Jess 😎💪
3:00
I’m out at 1:00.... just frickin annoying
Well that was Anti climactic ha ha
Your accent is so different lol I can’t tell if you’re Australian or american