London Broil TIPS!


Anyone that has witnessed my shenanigans at the shop or a farmers market knows that I consider the Rib Eye the granddaddy of all steaks. What most people don’t know is that my second favorite is the Chuck. Wanna know why? BECAUSE IT IS RIGHT NEXT TO THE RIB! It is one of the most versatile cuts on a cow, as it can be dry roasted, braised, cut into steaks and grilled, you name it.