Kosher London Broil — The Cut, Explained
London broil confuses everyone, so here is the straight answer: it is not a cut from London, and it is barely a cut at all — it is a method. Thick top round, scored, cooked hot and fast, and sliced thin against the grain. At Satmar Meats on 13th Avenue in Boro Park, the counter cuts kosher London broil fresh from top round every day, scored and ready for your broiler or grill.
The butcher's guide to kosher London broil
What it is, how it is cut, and how to cook it — from the counter that cuts it daily.
What cut of meat is London broil, really
London broil is top round — a lean, flavorful muscle from the rear leg — cut thick, usually an inch and a half to two inches, and scored in a crosshatch so heat penetrates evenly. The name describes the method (broil it), not the animal. Any butcher who tells you otherwise is selling you something else.
How the butcher prepares it
The counter cuts London broil from fresh top round, trims it clean, and scores the surface so it cooks evenly and takes a marinade well. Because it is cut to order from the same beef case as our steaks and roasts, it has never sat in a prepack losing moisture.
How to cook kosher London broil
Hot and fast is the whole method: a screaming-hot broiler or grill, a few minutes per side until medium-rare, then rest it. The critical step is the slicing — thin, on a sharp bias, against the grain. Cut it right and a lean round eats tender; cut it with the grain and it chews like a tire. Salt and pepper is enough; a marinade is optional, not required.
Why fresh-cut matters for London broil
Top round is lean, which means it has no fat to hide behind — freshness is the entire game. Counter-cut London broil, cooked the day you buy it, is a different piece of meat from a prepack that has been sitting in its juices for a week. Buy it the day you cook it.
London broil for Shabbos and weeknight dinners
It is a weeknight hero: one piece feeds a family, it cooks in under fifteen minutes, and leftovers slice thin for sandwiches. For Shabbos, cook it before candle-lighting and serve at room temperature, sliced thin — it holds beautifully.
From the same beef case
London broil sits between our steaks and roasts — same top round, different destiny. Browse the beef department or the full butcher counter for the whole case.
Kosher London broil for fall: weeknight broils, Shabbos slices, and sandwich plans
London broil earns its place in the fall rotation because one thick, fresh-cut piece of top round feeds a family in under fifteen minutes of cooking. Satmar Meats cuts kosher London broil fresh at 4402 13th Avenue in Boro Park — about an inch and a half to two inches thick, trimmed clean, and scored in a crosshatch so it cooks evenly and takes a marinade well.
The weeknight hero, cooked hot and fast
Top round is lean, so freshness and method are the whole game: a screaming-hot broiler or grill, a few minutes per side to medium-rare, a proper rest, and then the step that decides everything — slicing thin, on a sharp bias, against the grain. Cut right, a lean round eats tender. Buy it the day you cook it, because a lean cut has no fat to hide behind.
Cook it before Shabbos, slice it all weekend
For Shabbos, cook the London broil before candle-lighting and serve it at room temperature, sliced thin — it holds beautifully. The same piece keeps giving: cold slices for the afternoon meal and sandwiches into the week. Order ahead by phone at (718) 438-8444 and the piece is cut fresh, scored, and waiting for pickup instead of left to the Friday rush.
One piece for dinner, one for the freezer
Plan on about half a pound per person when London broil is the main dish, and let the counter size the piece to your headcount. For busy fall weeks, buy a second piece, wrap it tightly, and freeze it — thawed slowly in the refrigerator and cooked the same day, it broils up like the fresh piece it started as.
Kosher London broil in late October: the scored cut, the hot broiler, and the bias slice
London broil is top round cut thick and scored in a crosshatch, and it cooks hot and fast — a few minutes per side, a proper rest, and a thin slice on the bias. At Satmar Meats, 4402 13th Avenue in Boro Park, the counter cuts it fresh from top round at about an inch and a half to two inches, trims it clean, and scores it for your broiler.
Why the scoring matters
The crosshatch scoring is not decoration. It helps the heat reach evenly through a thick, lean piece, and it gives a marinade more surface to hold onto. Because London broil is cut to order from the same beef case as the steaks and roasts, it has never sat in a prepack losing moisture — and a lean cut has no fat to hide behind, so freshness is the whole game.
Hot, fast, and rested
The method never changes: a screaming-hot broiler or grill, a few minutes per side to medium-rare, then rest the piece before anyone touches a knife. The step that decides everything comes last — slicing thin, on a sharp bias, against the grain. Cut it right and a lean round eats tender; cut it with the grain and it chews tough.
One piece, several meals
Cooked before Shabbos, London broil serves at room temperature, sliced thin, and keeps giving: slices for the afternoon meal and sandwiches into the week. Buy it the day you cook it, order ahead for Shabbos by calling (718) 438-8444, and plan about half a pound per person when it is the main course. It is also the simplest steak-night plan in the case: one piece for the whole table, minutes under the broiler, and the slicing done once, on the cutting board, for everyone.
London broil questions, answered
What shoppers ask at the counter about London broil.
What cut of meat is London broil?
Top round — a lean muscle from the rear leg of the cow — cut thick (about 1½ to 2 inches) and scored. The name refers to the cooking method (broiling), not a place. At Satmar Meats it is cut fresh from top round at the butcher counter.
How do you cook kosher London broil?
Hot and fast: a very hot broiler or grill, a few minutes per side to medium-rare, then rest the meat. The essential step is slicing thin, on a bias, against the grain — that is what makes this lean cut eat tender.
Is London broil a tender cut?
It is lean rather than naturally tender, which is why the method matters: do not overcook it, rest it, and slice it thin against the grain. Done right, it is juicy and satisfying; the butcher's scoring helps it cook evenly.
How thick should London broil be?
About 1½ to 2 inches thick. Thinner and it overcooks before it sears; thicker and the center stays raw while the outside chars. The counter cuts it to this thickness as standard.
Can I get London broil cut fresh at the counter?
Yes — it is cut to order from fresh top round at the Satmar Meats butcher counter in Boro Park, scored and ready for your broiler or grill. Call (718) 438-8444 or order online for pickup or local delivery.
Where can I buy kosher London broil in Brooklyn?
Satmar Meats at 4402 13th Avenue in Boro Park cuts kosher London broil fresh daily at the butcher counter. Order online for pickup or local delivery, or call (718) 438-8444.
What are your store hours?
Satmar Meats is open Sunday 10:30 AM to 10 PM, Monday through Wednesday 9 AM to 10 PM, and Thursday 8:30 AM to 10 PM, with an early close on Friday and closed on Saturday. Call (718) 438-8444 to confirm Friday and holiday hours before you come in for London broil.
How much London broil should I buy per person?
Plan on about half a pound of London broil per person when it is the main dish. One thick piece usually feeds a family, and the counter will size and score the right piece if you give your headcount when you order.
Should I marinate London broil?
A marinade is optional, not required — salt and pepper is enough when the meat is fresh-cut. If you do marinate, give it a few hours in the refrigerator so the scored surface takes the flavor, then broil it hot and fast as usual.
How do I keep London broil from drying out?
Cook it hot and fast to medium-rare, rest it, and slice it thin against the grain — that is what keeps this lean cut juicy. Overcooking is what dries London broil out, so buy it the day you cook it and do not leave it under the broiler past medium-rare.
Can I order London broil ahead for Shabbos?
Yes, call (718) 438-8444 ahead and your London broil will be cut fresh from top round, scored, and ready for pickup. For Shabbos, cook it before candle-lighting and serve it at room temperature sliced thin, the way the cut holds best.
What can I do with leftover London broil?
Slice leftover London broil thin and serve it cold or at room temperature in sandwiches or over a salad. Leftovers are one of this cut's strengths — it slices clean the next day as long as you cut against the grain.
Is London broil the same as flank steak?
No. London broil names a cooking method — broiling — and at Satmar Meats the cut behind it is top round, a lean muscle from the rear leg, cut thick and scored. Flank steak is a different, thinner cut with its own grain. When a recipe says London broil, the thick-cut scored top round from this counter is the piece to buy.
Can I cook London broil in a pan or the oven instead of broiling it?
Yes. A heavy cast-iron pan, ripping hot, sears London broil the same hot-and-fast way as a broiler or grill: a few minutes per side to medium-rare, then rest it. In the oven, use the broiler setting with the rack close to the heat. Whichever heat you choose, the slicing decides the result — thin, on a bias, against the grain.
How long should London broil rest before slicing?
Give it a good 10 minutes on the board before the knife comes out. Resting lets the juices settle back into this lean cut instead of running out, and it firms the meat just enough to slice thin and even. Tent it loosely while it rests, then slice on a sharp bias against the grain.
Can I freeze London broil?
Yes. Wrap the piece tightly and freeze it as soon as you get home if you are not cooking within a day — lean cuts reward freshness, so buy it the day you cook it when you can. Thaw frozen London broil slowly in the refrigerator, then broil it hot and fast the same day and slice it thin against the grain.
Can I serve London broil for a crowd?
Yes — it is one of the easiest crowd meats there is. One thick piece feeds a family, and for a bigger table the counter will cut larger or multiple pieces to your headcount, each scored and ready. Slice everything thin on a bias and lay it out on a platter; a lean cut sliced right feeds more people, more tenderly, than a thicker-sliced roast.
What should I serve with London broil?
Keep the sides simple so the beef leads: roasted or mashed potatoes, a green vegetable, and the salads and prepared sides from the same store. Because the meat cooks in under fifteen minutes, sides that can be picked up ready — or put in the oven before the broiler goes on — make this the easiest full dinner in the fall rotation.
What does the scoring on London broil do?
The crosshatch scoring helps a thick piece cook evenly and gives a marinade more surface to hold. The counter scores every London broil when it is cut fresh from top round, so the piece arrives home ready for the broiler or the marinade.
Can I cook London broil to medium instead of medium-rare?
You can, but a lean cut like top round gives back less the longer it cooks. Medium-rare, a proper rest, and a thin slice on the bias against the grain is the combination that keeps London broil tender; cooking it well done is what makes it chew tough.
How thin should I slice London broil for serving?
As thin as your knife allows, on a sharp bias and always against the grain. Thin slicing is the step that turns a lean, firm cut tender on the plate, whether the slices are served hot off the broiler or at room temperature for Shabbos.
Should London broil come to room temperature before broiling?
A short rest out of the refrigerator before it meets the heat helps a thick piece cook evenly from edge to center. Keep it brief, season it, and put it straight under a screaming-hot broiler for a few minutes per side.
Can I order a smaller piece of London broil for two people?
Yes. London broil is cut to order from fresh top round, so the counter can cut a smaller piece for a small table or a full piece for a crowd. Plan about half a pound per person when it is the main course and tell the butcher your headcount.
What marinade flavors work best with London broil?
Strong, simple flavors suit a lean cut: garlic, black pepper, and a salty, savory base that the scoring can hold onto. Marinate in the refrigerator, pat the surface dry before it meets the heat, and let the broiler — not the marinade — do the final work.
Get fresh-cut London broil today in Boro Park
Cut to order from fresh top round — never a prepack.
Get London broil today
Walk in, call (718) 438-8444, or order online for pickup or local delivery. Pickup is at 4402 13th Avenue, Brooklyn, NY 11219.
Cooking for Shabbos?
Buy it the day you cook it — lean cuts reward freshness. See the roasts for slow-cooked Shabbos options too.
Shop the beef case
Browse steaks, roasts, and the full butcher counter.