what type of meat is used for london broil
London broil Although butchers may label top round steak or roast "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery.
London broil London broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North American, not British.[1][2]
Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Butter chicken Chicken is marinated for several hours in a lemon juice, yogurt and spice mixture. The spices may include garam masala, ginger, garlic, pepper, coriander, cumin, turmeric and chili.