Reply #118: Also, for the "carnivores".. Look for london broil on sale

[SoCalDem]

around here it sometimes goes on sale for $1.69, or less a pound..

Since it's totally lean, buy a bunch and slice them thin for chicken fried steak.. use intact for grilled london broil, or cube them for stews , swiss steak, soups..

Ask the butcher for THICK ones.. partially freeze (for easy cutting, trimming, slicing)

and ask to have 2 or 3 of them gound up. You will "lose" a bit in the process, but in the end you will have ground round for a whole lot cheaper than the shelf price..and you'll know that it all came from ONE place..not bits & pieces from many ..

It's about the only cut of meat I buy ..