Read beyond the large “London broil” label. Many packages contain top round, while others may use flank or another lean cut. The actual cut determines grain direction, thickness, and the best cooking strategy.
Why the label causes trouble
A shopper may reasonably expect one standardized cut, but stores use the term differently. Top round is lean and firm. Flank is also lean but has a much more obvious grain and different shape.
A reliable cooking route
Season or marinate for flavor, cook quickly under a broiler or on a grill, stop before the meat dries out, rest, and slice very thin across the grain. Thick well-done slices expose every weakness of a lean cut.
What to ask the meat counter
Ask which primal and muscle the package contains. If nobody knows, inspect the grain and shape. A wide, flat piece with a strong directional grain may be flank; a thicker uniform roast is more likely round.
| Choice | Comparison | Best fit |
|---|---|---|
| Top round label | Lean, firm | Thin slices |
| Flank label | Distinct grain | Very thin cross-grain slices |
| Unknown label | Ask or inspect | Avoid overcooking |
Use the true cooked-cost calculator when bone, trim, skin, or cooking loss changes the comparison.
Package names, fabrication, and yields vary. Follow current official food-safety guidance and the product label. Sources and methodology.