Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Once relegated to become ground beef, tri-tips have gained favor with cooks who use smokers to produce flavorful barbecue from marginally tender cuts of beef. This cut is best cooked medium rare with a pink center; its dense fiber dries out easily and becomes stringy at higher temperatures.
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London broil is a preparation, not a cut of meat. The customary procedure is to marinate, bake or broil to medium-rare and serve in thin slices. Traditional London broil is made with marinated flank steak. Top round is often substituted for the tasty but tough flank.
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