Description

London Broil actually refers to a method of cooking but here in the United States it has come to refer to roast taken from the hind quarter. We cut our London Broil from the Top Round, which lies on the inside of the leg and is the most tender of the four muscles in the round. We then trim it up to give it a nice uniformed size to make it easier to slice and serve. The key to serving London Broil is simply cooking it to medium rare and then slicing it thinly across and grain on a 45% angle. Whether you choose to lightly season it or marinate it you can be assured that the rich taste of the Wagyu will make this a roast to be remembered.