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Wagyu Beef: Top Round London Broil
American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. Generally top round steak or roast, the London Broil name actually originates from the cooking method of this cut. The price per lb is $24.99 and the average cut (2.65 lbs) is $66.22. Click on this item to see the full description.
Description: Calling this cut London broil is a bit of a misnomer. London broil actually refers to the cooking method but we've come to know this cut by that name. This cut of beef is actually top round. This cut is best when marinated and sliced thinly against the grain.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: We turn to Bon Appetit to walk us through The Secret to a Tender (Not Tough) London Broil.
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.