Coated With: Salt, Dextrose, Maltodextrin, Spice, Onion, Garlic, Natural Flavor. Beef, Water, Less Than 1.5% Of Salt, Sodium Phosphate, Flavor, Tapioca Dextrin, Dextrose, Maltodextrin, Beef Broth, Natural Flavors.

Hand-trimmed, marinated in port wine, Dijon mustard and select herb and spices, this lean cut is honey glazed and roasted until tender. Boar's Head Londonport Roast Beef is bursting with sweet and savory flavor in every slice.

Beef , Water , Less Than 1 . 5% of : Salt , Sodium Phosphate , Flavor , Tapioca , Dextrin , Dextrose , Maltodextrin , Beef Broth , Natural Flavors . Coated With : Salt , Dextrose , Maltodextrin , Spice , Onion , Garlic , Natural Flavor .

London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

Hand-trimmed and carefully seasoned with garlic, and onion. This cut is then slow-roasted to tender perfection. Boar's Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice.

We use only the finest ingredients: whole muscle beef, pork and poultry, and spices sourced from around the globe. That's why Boar's Head has been the deli brand you can trust for over 115 years.

Hand-trimmed and carefully seasoned with garlic, and onion. This cut is then slow-roasted to tender perfection. Boar's Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice.

It's a bit of a misnomer: Supermarkets may label beef as London broil, but there is no actual piece of meat with that name. "It is often cut from the round, or leg muscles, of the beef, but the best London broil is cut from the top round, which is relatively tender and has great flavor," says Thomason.

Top and bottom beef round cuts are meat cuts from the hind legs of a cow. Chefs use both lean cuts of beef in pot roasts, stews, ground beef, roast beef sandwiches, and more.

"It is often cut from the round, or leg muscles, of the beef, but the best London broil is cut from the top round, which is relatively tender and has great flavor," says Thomason.

It's a bit of a misnomer: Supermarkets may label beef as London broil, but there is no actual piece of meat with that name. "It is often cut from the round, or leg muscles, of the beef, but the best London broil is cut from the top round, which is relatively tender and has great flavor," says Thomason.

flank steak What Is London Broil? London broil is a name butchers use to refer to any large, lean and tough cut of meat such as flank steak, top round roast and top sirloin. London broil was originally made exclusively with flank steak, although through the years other cuts of beef are labeled as such at grocery stores..

We use only the finest ingredients: whole muscle beef, pork and poultry, and spices sourced from around the globe. That's why Boar's Head has been the deli brand you can trust for over 115 years.

(also Boar's Head Brand, or Frank Brunckhorst Co., LLC) is a supplier of delicatessen meats, cheeses and condiments. The company was founded in 1905 in Brooklyn, New York, and now distributes its products throughout the United States. It has been based in Sarasota, Florida, since 2001.

The original method of the London Broil was using a flank steak that was pan-fried medium rare and then cut across the grain to be served. This basic method eventually evolved to include marinating the flank steak and broiling it - hence the name.

The top round roast is cut from the upper thigh of the hindquarters of the beef cow. Top round is often sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking cuts like it. The top round roast can be braised, roasted, stewed or cooked in a slow cooker.